Fig and Pistachio Scones with Mascarpone and Honey
By Britney Breaks Bread
Images
Ingredients
- 4 cups + 2 tbsps All-Purpose Flour
- 1 tsp Kosher Salt
- 1 ½ tsp Baking Powder
- ⅓ cup Sugar
- 2 sticks Salted Butter, cold
- 1 cup Buttermilk
- ½ cup Fig Preserves
- ⅓ cup Pistachios, crushed
- ¼ cup milk
- Coarse Sugar, optional
Topping
- 8-10 Figs, halved
- 1 - 1 ½ cups Mascarpone
- Honey
- Mint leaves
- Pistachios
Procedure
Preheat oven to 425 degrees F.
Sift flour into a large bowl, then add salt, baking powder, and sugar. Cut butter into small cubes and add to flour mixture and incorporate the butter into the flour by squeezing the butter between your fingers and fluffing the dough until the mixture becomes crumbly. (Tip: You can also add the flour, salt, baking powder, sugar, and butter to a food processor and pulse until the dough resembles pea-sized morsels).
Add crushed pistachios and continue to mix into flour/butter mixture.
Whisk together buttermilk and fig preserves. Slowly begin to add to dry ingredients and continue to mix until a shaggy dough begins to form.
Roll out dough onto a well floured work surface. Use a rolling pin to shape dough into a circle, about 3/4 inch thick.
Freeze dough for 20 minutes.
For large scones, cut dough into 8 pieces. For smaller scones, cut dough into 12 pieces.
Brush scones with milk and top with coarse sugar (optional).
Bake for 25-30 minutes, until golden brown.
Allow scones to cool completely prior to adding topping. Spoon 1-2 tbsps of mascarpone on each scone, add 1-2 figs cut in half and garnish with mint leaves, additional pistachios, and honey.
Sift flour into a large bowl, then add salt, baking powder, and sugar. Cut butter into small cubes and add to flour mixture and incorporate the butter into the flour by squeezing the butter between your fingers and fluffing the dough until the mixture becomes crumbly. (Tip: You can also add the flour, salt, baking powder, sugar, and butter to a food processor and pulse until the dough resembles pea-sized morsels).
Add crushed pistachios and continue to mix into flour/butter mixture.
Whisk together buttermilk and fig preserves. Slowly begin to add to dry ingredients and continue to mix until a shaggy dough begins to form.
Roll out dough onto a well floured work surface. Use a rolling pin to shape dough into a circle, about 3/4 inch thick.
Freeze dough for 20 minutes.
For large scones, cut dough into 8 pieces. For smaller scones, cut dough into 12 pieces.
Brush scones with milk and top with coarse sugar (optional).
Bake for 25-30 minutes, until golden brown.
Allow scones to cool completely prior to adding topping. Spoon 1-2 tbsps of mascarpone on each scone, add 1-2 figs cut in half and garnish with mint leaves, additional pistachios, and honey.
Fig and Pistachio Scones with Mascarpone and Honey
By Britney Breaks Bread
Ingredients
- 4 cups + 2 tbsps All-Purpose Flour
- 1 tsp Kosher Salt
- 1 ½ tsp Baking Powder
- ⅓ cup Sugar
- 2 sticks Salted Butter, cold
- 1 cup Buttermilk
- ½ cup Fig Preserves
- ⅓ cup Pistachios, crushed
- ¼ cup milk
- Coarse Sugar, optional
Topping
- 8-10 Figs, halved
- 1 - 1 ½ cups Mascarpone
- Honey
- Mint leaves
- Pistachios
Procedure
Preheat oven to 425 degrees F.
Sift flour into a large bowl, then add salt, baking powder, and sugar. Cut butter into small cubes and add to flour mixture and incorporate the butter into the flour by squeezing the butter between your fingers and fluffing the dough until the mixture becomes crumbly. (Tip: You can also add the flour, salt, baking powder, sugar, and butter to a food processor and pulse until the dough resembles pea-sized morsels).
Add crushed pistachios and continue to mix into flour/butter mixture.
Whisk together buttermilk and fig preserves. Slowly begin to add to dry ingredients and continue to mix until a shaggy dough begins to form.
Roll out dough onto a well floured work surface. Use a rolling pin to shape dough into a circle, about 3/4 inch thick.
Freeze dough for 20 minutes.
For large scones, cut dough into 8 pieces. For smaller scones, cut dough into 12 pieces.
Brush scones with milk and top with coarse sugar (optional).
Bake for 25-30 minutes, until golden brown.
Allow scones to cool completely prior to adding topping. Spoon 1-2 tbsps of mascarpone on each scone, add 1-2 figs cut in half and garnish with mint leaves, additional pistachios, and honey.
Sift flour into a large bowl, then add salt, baking powder, and sugar. Cut butter into small cubes and add to flour mixture and incorporate the butter into the flour by squeezing the butter between your fingers and fluffing the dough until the mixture becomes crumbly. (Tip: You can also add the flour, salt, baking powder, sugar, and butter to a food processor and pulse until the dough resembles pea-sized morsels).
Add crushed pistachios and continue to mix into flour/butter mixture.
Whisk together buttermilk and fig preserves. Slowly begin to add to dry ingredients and continue to mix until a shaggy dough begins to form.
Roll out dough onto a well floured work surface. Use a rolling pin to shape dough into a circle, about 3/4 inch thick.
Freeze dough for 20 minutes.
For large scones, cut dough into 8 pieces. For smaller scones, cut dough into 12 pieces.
Brush scones with milk and top with coarse sugar (optional).
Bake for 25-30 minutes, until golden brown.
Allow scones to cool completely prior to adding topping. Spoon 1-2 tbsps of mascarpone on each scone, add 1-2 figs cut in half and garnish with mint leaves, additional pistachios, and honey.