…make lemon and fig scones.
The thought struck me while I was at work, so I wrote “scones” on my hand so I wouldn’t forget…
Today felt like spring, with a gentle rain throughout…perhaps my subconscious was thinking of Scotland.
I was wishing for some clotted cream, but a little Tennessee honey did the trick just fine.
Lemon and Fig Scones
- 2 cups AP flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (8 tablespoons) margarine
- 1/2 cup finely diced dried figs
- grated lemon zest from 2 lemons
- 3/4 cup buttermilk
Preheat oven to 400 degrees. In a bowl, combine the first 5 ingredients. Cut in the margarine until the mixture looks crumbly. Add the lemon zest and dried figs. Add the buttermilk and stir just until a soft dough forms. Turn out onto a floured surface and knead softly. Form into a ball and with a rolling-pin, roll until 1/2 inch thick. Cut into 8 triangular slices. Place the scones on a silicone baking mat (or well-greased baking sheet) and bake about 12 minutes, until lightly browned.