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
Heat oven to 400 degrees F.
Combine dry ingredients in medium bowl.
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 for 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.
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