Fig Scones

 

2 2/3 cups all−purpose flour 2/3 cup whole−wheat flour 2/3 cup oatmeal 1/2 cup packed brown sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup chopped fresh figs (if unavailable, whole

 canned figs may be drained and chopped) 1/2 cup (1 stick) unsalted butter (at room temperature) 1 3/4 cups whipping cream

Preheat oven to 400 degrees F.

Combine dry ingredients in medium bowl. Add figs. Cut in butter until mixture is crumbly. Add cream and mix as quickly and briefly as possible. Dough should be firm enough to knead, yet still sticky like biscuit dough.

Form dough into ball and place on lightly floured surface. Flatten with hand to about 1/2−inch thickness. Cut dough into scones using 3−inch biscuit cutter. Remaining scraps can be combined, re−rolled and cut.

Place scones on ungreased baking sheets that have been covered with parchment paper or on very lightly greased baking sheets. Bake in preheated oven 12 minutes or until golden brown. Check to see if scones are done by lifting with spatula or tip of knife. Bottoms of scones should be golden brown.

When done, remove from oven; let cool a few minutes on the baking sheets, then serve immediately with your favorite jam or marmalade.

Makes about 12.