Fig and Kumquat Scones
Author: 
 
Makes 10 large scones
Ingredients
  • 2 cups flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, cold, cut into pieces
  • ½ cup dried figs coarsely chopped
  • ½ cup fresh kumquats, chopped, any seeds removed
  • ½ cup half-and-half
  • 2 eggs
Instructions
  1. Preheat oven to 400°. Like a baking sheet with parchment paper.
  2. In a large bowl, measure flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs.
  3. Add figs and kumquats; toss until well distributed.
  4. In a small bowl, whisk together half-and-half and eggs. Reserve 2 tablespoons to brush on tops.
  5. Pour remaining half-and-half mixture into flour-butter mixture. Using a fork, gently mix just until you can pull mixture together into a cohesive, somewhat sticky dough. If too dry, add cream, 1 tablespoon at a time, until dough comes together.
  6. Using a spring-loaded ice cream scoop, scoop dough onto prepared pan. Brush tops with reserved egg mixture.
  7. Bake until browned and a toothpick inserted in centers comes out clean, 15 to 18 minutes. Serve warm.
Recipe by Victoria at https://victoriamag.com/fig-kumquat-scones-recipe/