Daily Recipe: Vanilla Fig Scones

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figsToday calls for tea and scones. Having had to pull out the heavy-duty winter coat, nothing sounds more appealing than a cup of cacao chai from Zhi tea and a scone, hot out of the oven.

For those of you who haven’t tried the cacao chai, you’re missing out. This black tea is blended with cinnamon, cardamom, ginger, vanilla and an abundance of cacao nibs. It’s the perfect blend of spicy chai and sweet chocolate. Heavenly. Take that and pair it with a vanilla fig scone and you’ll want to have tea time everyday.

Lucky for you, our black mission figs are on sale this week (starting on Tuesday). These little fruits were one of the very first plants to be cultivated by humans, and have been documented as a food source for over 11,000 years. They were first cultivated in Egypt, but are believed to be indigenous to Western Asia. Figs were brought over to North America by the Spaniards in the early 16th century, and grow in places that get a lot of sun.

We’re fans of figs for many reasons, but we really love the varying textures of the fruit. With the chewy flesh, smooth skin and crunchy seeds, the fig has got all the bases covered. Figs are great to use in baked goods as they help keep the moisture, and can be used to replace fat.

For this recipe, you will want to make the vanilla sugar ahead of time. To do this, take a split vanilla bean and place it inside a jar of granulated sugar. Let it rest for at least a week, and it will keep indefinitely. If you don’t have the time (or don’t want to wait a week to make the scones), you can use plain sugar and add in 1/2 tsp of vanilla extract to keep the flavor.

We love a delicious baked good, and this won’t disappoint. Happy eating!

Vanilla Fig Scones

From: Hungry Oyster

  • 2 cups flour
  • 1 Tbs. baking powder
  • 1/2 t. fine sea salt
  • 1/4 cup sugar
  • 3/4 cup very fresh dried mission figs, chopped
  • 1 1/4 cup heavy cream
  • 2-3 Tbs. unsalted butter, melted
  • 2 Tbs. vanilla sugar
Preheat the oven to 425 degrees. In a large bowl, mix together the flour, baking powder, salt, and sugar with a fork. Add the chopped figs and mix again. Add the heavy cream to the flour mixture, and stir with the fork just until a shaggy dough forms. Turn the dough out on to a flat floured surface, and knead it gently over itself 3 or 4 times. Don’t over-work it, the dough should stay pretty pliant and sticky. Pat the dough out into a 10 inch circle. Glaze the circle with the melted butter, then sprinkle the vanilla sugar over the top. Using a sharp knife, divide the dough into 12 triangles. Place each triangle about an inch apart on an un-greased cookie sheet. Bake the scones for 15 minutes until they are just slightly golden, and let cool on a rack. Stored in an airtight container, they will keep for 2 days.

Written by cscdavis

January 14, 2013 at 2:05 pm

Posted in Daily Recipes

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