recipes
Fig and Honey Scones p.73
Makes 12
2½ cups sifted all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
½ teaspoon salt
½ cup chopped dried figs
½ cup finely chopped toasted walnuts
¼ cup plus 1 tablespoon honey
¾ cup plus 2 tablespoons heavy whipping cream, divided
1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add figs and walnuts, and toss gently to combine.
3. In a small bowl, combine honey and ¾ cup cream, and stir to combine. Add honey mixture to flour mixture, and stir until dough comes together.
4. On a lightly floured surface, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush tops with remaining 2 tablespoons cream.
5. Bake until light golden brown, 15 to 18 minutes. Let cool slightly before serving.
Apple-Almond Tarts p.73
Makes 10 (3-inch) tarts
½ cup unsalted butter, softened
1¼ cups sugar,
