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Archive for October 21st, 2019

Why do the cold temperatures always surprise me? I’ve been doing this fall thing for a long time and yet, every year when the temperatures plummet, it’s like a cold, hard, slap in the face! It happens from one day to the next; on Saturday, we are lavishing in the sun, cocktailing on the back deck and enjoying al fresco meals and then on Sunday, we are dawning our socks and woolly sweaters to avoid the chill INSIDE, let alone outside! JT and I are typical Canadians, we are stubborn about admitting that its fall and winter is coming; we delay turning on the furnace at all costs because that would mean defeat, we have acknowledged the cold and succumbed to it! But eventually, we give in. I like to rebel and I generally continue to wear sandals until I can no longer feel my toes. My feet understand they don’t like to be encased in socks and shoes…they were meant to be free in flip flops and sandals!

It was on one such day that I needed a little heat-help in my chilly kitchen that I decided to make scones, and to use up some figs that were leftover from a shoot (what can I say, no one wanted them!), so I came up with this tasty treat. This recipe is very delicate and light. They are best eaten right away with sweet butter but freezing them also works. Use the oven to reheat them, the microwave doesn’t do it justice.

Fresh Fig Scones

A KitchenInspirations Original Recipe

Makes about 10 scones

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp green cardamom, finely grated
  • 1/2 cup unsalted cold butter, cut into small bits
  • 1 cup buttermilk
  • 160 g fresh figs (chopped)
  • 2-3 tbsp milk or yogurt for brushing the tops.

Directions:

  1. Preheat the oven to 400° F.
  2. Combine the dry ingredients in the large bowl of your food processor and pulse to mix.
  3. Add the cold, cubed butter and pulse until it resembles a coarse meal.
  4. Slowly pour in the buttermilk while pulsing until the dough comes together. Remove and pour into a large bowl.
  5. Fold in the chopped figs carefully.
  6. Place largish spoonfuls onto a parchment-lined baking sheet and brush the tops with yogurt. Bake for 15-17 minutes.
  7. Cool for 10 minutes and serve with sweet butter.

The light was still good when I shot them.

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