These buttery, crumbly treats are hard to beat.
Fig and Browned Butter Scones
- ¼ cup unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup chopped dried figs, stems removed
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 3 tablespoons turbinado sugar
- In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Refrigerate until solid, about 3 hours.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut cold browned butter into cubes. Using two forks or a pastry blender, cut in browned butter until mixture is crumbly. Add figs, stirring to combine.
- In a liquid-measuring cup, whisk together ¾ cup cream and vanilla. Add cream mixture to flour mixture, stirring until moistened. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with your hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough into a 9-inch circle, about ¾ inch thick. Score dough, creating 8 wedges. (Cut all the way through dough, but do not separate pieces.) Brush tops with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.
- Bake until edges are golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.