This is another great recipe from the maven herself – Martha Stewart. The February issue provided a section called – “From My Home to Yours” and it featured four recipes for scones along with tips to making the perfect scone. I did not have apples in my house, but did have dried mission figs, so I substituted and they turned out just perfect. Found the dried mission figs at Trader Joe's and served with my homemade Balsamic Fig Jam.
Several years ago I enjoyed high tea with my hubby and parents at the Savoy in London. I was in love with the scones they served and it was hard to eat just one. They were light and flaky and of course buttery. With the lemon curd and homemade jam, I was in high tea heaven. Especially since we were in the heart of traditional tea land. I adore the formality of high tea and the traditionalism of the ritual.
Having thrown many tea parties from a bridal shower that included a high tea and croquet to simple tea with my hubby while enjoying little sandwiches and cookies, I am transported back to London every time. It is either to Brown’s Hotel or the Savoy.
These scones are perfect for a weekend morning where you want to take it easy and not be in a huge rush. They are very simple to make and you will not be able to eat just one – guaranteed!
Dried Mission Fig and Oat Scones
Slightly adapted from here
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 ½ C. Dried Mission Figs, chopped small peices
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling
Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add dried figs and buttermilk, stirring until dough just comes together.
Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.