Fig Scones

Fig Scones 

Yield 4 scones

Ingredients: 

2 cups flours

1 tbs baking powder

1/2 cup sugar

1/2 tsp salt

1 stick cold unsalted butter

1/2 cup heavy cream plush more for brushing

1 egg

1 Jar Lighthouse Keeper’s Decadent Fig jam

2 Tbs raw demerara sugar

Instructions: 

Pre heat your oven to 350 degrees.

Combine dry ingredients in a large bowl and set aside.

Dice cold butter into ½ inch cubes and add to the dry mixture. Put the mixture in the freezer to chill.

Combine egg and cream, whisk together and place in the fridge to chill.

Transfer the chilled butter and dry mixture into the bowl of an electric mixture and create well in the center of the ingredients. Add the egg and cream mixture into the well.

Mix by hand before using a paddle attachment of an electric mixture. Don’t over mix. Butter pieces should be whole in the mixture.

On a flour dusted surface, roll out the dough into a 12x12in sq and cut into 4 even 6x6in pieces.

Spread 2 tbs of jam into on to one sq and add a second square on top. Repeat jam step 2 times until layering the 4^th dough square on top.

 Cut the stacked dough and jam square in half both ways into 4,  3” square scones. 

Place the scones on a parchment lined baking sheet, brush with heavy cream and sprinkle with raw demerara sugar.

Bake at 350 for 35 min.