Hello, my lovelies. I happened upon a scone recipe on Pinterest that talks about laminating the dough, so of course now that’s all I see in my feed. I’ve had these fig-orange goodies circulating in my brain for a while – so I thought what the hell, let’s try it.
We’ve got a couple of new things at work in this experiment – using greek yogurt and the laminating technique. Overall, these are delicious. But, they really did not rise as much as I thought they would. So, I think I will boost the leavener slightly next time.
Anywho – this made an even dozen. They are tender, with a slightly moist crumb. The orange flavor really shines and those little chewy bits of fig are wonderful. Give this a try!
Fig Orange Scones
2.25 c. AP Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter (1 stick)
zest of half an orange (about 1 Tbsp.)
1/2 c. plain greek yogurt
1/2 c. milk
1 egg, beaten
1 tsp. vanilla extract
1/2 c. dried figs, cut into eighths.
Stir together the dry ingredients. Mix the egg and the milk, and then put 2 Tbsp. of the mixture aside.
Add in the yogurt, vanilla, and orange zest to the remaining mixture.
Cut the butter in to the flour until it about pea-sized.
Stir in the wet.
The dough should be just shy of being sticky. Dust your rolling surface and rolling pin and roll the dough to a rectangle about 8″ by 16″ (it should be about half an inch thick.) You’re going to bring up a third of it on either side, so you wind up with three layers. Sprinkle on half figs down the middle. Bring up one side. Sprinkle that with the rest of the figs, and fold the remaining side on that. Wrap the now fat rectangle in plastic and store in the fridge for half an hour.
Once it’s chilled, preheat your oven to 425. Take the chilled dough out of the fridge and roll to 3/4″ thickness. Using a well-floured cutter, cut out your scones. Push straight down – don’t twist. Place them on a parchment-lined baking sheet. When they’re all there, brush the tops only with the reserved egg/milk wash. Bake about 18 min or until golden.
Once they are out of the oven, zest the other half of the orange. Put the zest in a bowl with 1 1/2 c. powdered sugar and 1 Tbsp corn starch. Slice the orange in half, and squeeze in the juice and stir until you have a thick, drizzle-able icing. Drizzle on the scones once they’re cool.
Bon apetit!
