THE NOTORIOUS F.I.G.
I love how food can activate memories and experiences passed. Fresh figs have that nostalgic effect for me, and every time I eat them, I'm reminded of my days living in a communal house with friends the year I graduated college. We had a robust and healthy fig tree just outside our house that bloomed each late-summer with sweet and succulent fruit. I recall picking figs and placing them on a beautifully plates, adorned with cheeses and jams, entertaining friends, and playing the part of an adult. In a way, figs taught me to honor the ingredient, and showed me the beauty of looking to nature for inspiration in the kitchen.
Here's a recipe for rosemary and fig scones, in honor of the first time I harvested and ate fresh figs from a tree in my own backyard. These scones are delightful, and beautifully balance the sweetness of figs with the piney aroma of rosemary. To say they were delicious would be grossly understating how exquisite they were. Eat em' as is, or top with jam, butter, or freshly whipped cream and berries.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tbs cup raw sugar (or coconut sugar)
- 2 tbs of honey
- 7 tablespoons butter (very cold), diced
- 3/4 cup heavy cream
- 1 egg, beaten, room temperature
- 6 figs, sliced
- 4 tbs rosemary, chopped finely
Preheat oven to 375. In a standing mixer, combine all dry ingredients. Add very cold butter and incorporate until the mixture is the size of peas.
Using a separate bowl, add heavy cream, beaten egg and honey. Add the wet ingredients into the standing mixer mixture and incorporate until it forms a dough. Slowly stir in the figs and rosemary.
Roll dough out on well floured surface, until the dough is 2 inches thick. Using a jar or cup, cut the scones into rounds. Place the rounds onto cookie sheet with parchment paper. Brush with beaten egg, and sugar. Bake for 14 mins.