59 Teatime Holidays
Rosemary-Fig Scones
Makes 183 cups cake fl our
½ cup granulated sugar
1 tablespoon baking powder
1 tablespoon chopped fresh
rosemary
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
¾ cups frozen unsalted butter,
coarsely grated
1 cup sliced dried black mission fi gs
¾ cup plus 1 tablespoon cold heavy
whipping cream, divided
2 large eggs, divided- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper. - In a large bowl, whisk together fl our,
sugar, baking powder, rosemary, salt,
and nutmeg. Add cold butter, tossing
until coated in fl our mixture. Add fi gs,
stirring until combined. Cover and
freeze for 15 minutes. - In a small bowl, whisk together
¾ cup cold cream and 1 egg. Add
cream mixture to fl our mixture, stir-
ring until mixture is evenly moist and
a dough forms. - Turn out dough onto a lightly
fl oured surface. Using well-fl oured
hands, knead gently until a smooth
dough forms, 5 to 7 times. Using a
rolling pin, roll out dough to ¾-inch
thickness. Using a 2-inch fl uted round
cutter, cut 18 scones from dough,
rerolling scraps only once. Place
scones 2 inches apart on prepared
baking sheet. - In a small bowl, whisk together
remaining 1 tablespoon cream and
remaining 1 egg. Brush egg mixture
onto tops of scones. - Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
12 to 15 minutes. Serve warm.
RECOMMENDED CONDIMENTS:
Lemon Curd
Devonshire Cream