Oatmeal Scones
Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything. But also excellent for breakfast.
recipe here

Oatmeal Scones

Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything. But also excellent for breakfast.

recipe here

Figgy Scones

MAKES 20 SCONES
ACTIVE TIME:25 MIN
 
START TO FINISH:1 HR

Drop scones are a boon for busy bakers, since they’re a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough—ideal for breakfast or an afternoon snack.



3/4 cup well-shaken buttermilk
1/4 cup pure maple syrup
1/2 cup plus 2 tablespoons heavy cream
3 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)
2 large egg yolks





Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.


Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)


Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.


Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).


Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm.


COOKS’ NOTE:
Scones are best eaten the day they’re made.
RECIPE BY IAN KNAUER AND MAGGIE RUGGIERO
PHOTOGRAPH BY ROMULO YANES

Figgy Scones

MAKES 20 SCONES
  • ACTIVE TIME:25 MIN
  •  
  • START TO FINISH:1 HR
Drop scones are a boon for busy bakers, since they’re a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough—ideal for breakfast or an afternoon snack.
  • 3/4 cup well-shaken buttermilk
  • 1/4 cup pure maple syrup
  • 1/2 cup plus 2 tablespoons heavy cream
  • 3 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
  • 1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)
  • 2 large egg yolks
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
  • Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
  • Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
  • Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
  • Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm.
COOKS’ NOTE:
  • Scones are best eaten the day they’re made.

RECIPE BY IAN KNAUER AND MAGGIE RUGGIERO

PHOTOGRAPH BY ROMULO YANES