Recipe

Fig Cocoa Scones

A Valentine's Day brunch treat, or anytime the craving for dried figs and chocolate comes along is the perfect excuse for me to bake these. Slathering on warmed fig jam, highly recommended, because you can never have enough figs around those love holidays. The cocoa in these scones is prominent, also aiding in a more moist crumb. Having a disc left of Taza's coffee chocolate, these little flecks will provide all the energy you'll need for breakfast post-lusty Friday. Makes 8 scones.
1 ⅛CUPSwhole wheat flour
¾CUPall purpose flour
CUPunsweetened cocoa powder
CUPgranulated sugar
1 ½TSPNSbaking powder
1TSPNbaking soda
½TSPNsalt
½CUPunsalted butter, cubed and chilled
2OZSbittersweet chocolate, finely chopped
½CUPchopped dried figs
½CUPmilk
1TBSPNturbinado sugar, for garnish [optional]
1Xpowdered sugar, for garnish [optional]

  1. Set the oven at 350 degrees and line a baking sheet with parchment paper, set aside.
  2. In a large mixing bowl, combine the flours, cocoa powder, sugar, baking powder, baking soda, and salt with a whisk until incorporated.
  3. Using your fingertips or a pastry cutter, press the chilled cubes of butter into the flour mixture. Each cube should be covered in the mixture, but pressed into thin sheets until thoroughly mixed into the flour.
  4. Fold in the chocolate and the figs, stirring to combine, then add the milk.
  5. With a wooden spoon, stir in the milk until a dough begins to form in the bowl. Turn the mixture out onto a lightly floured surface, and gently press the dough into a flattened round circular shape, about 1.5 inches thick.
  6. Using a knife, cut the dough round into 8 wedge shaped pieces, rubbing the knife with a little flour after each slice to prevent sticking. Transfer the pieces to the baking sheet.
  7. Sprinkle with turbinado sugar, and place the baking sheet in the center of the oven. Bake for about 20 minutes, or until scones have risen and a toothpick comes out clean.
  8. Remove from the oven, transfer to a cooling rack, and allow to cool to room temperature. Serve with your favorite jam or spread!

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