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Savory Rosemary Figgy Scones

 ¾ cup well-shaken buttermilk
 ¼ cup pure maple syrup
 ½ cup plus 2 tablespoons heavy cream
 3 ½ cups all-purpose flour
 ¾ cup sugar
 1 tsp salt
 1 tsp baking powder
 ½ tsp baking soda
 2 oz goat cheese
 2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
 ½ lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups) I also added 4 fresh figs, chopped
 1 spring of Rosemary, stripped and coarsely chopped
 2 large egg yolks
1

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

2

Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter, goat cheese and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs and rosemary, then add buttermilk mixture and mix until just combined. (Do not overmix.)

3

Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.

4

Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).

5

Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm.