Oat Scones with California Dried Figs and Almonds
Healthy baking starts with this oat scone recipe. By making scones with oats, dried figs, and almonds, each bite is full of flavor and texture.
Servings 8 scones
- 1 1/4 cups rolled oats or quick oats
- 1/4 cup chopped slivered almonds
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1 egg large
- 1 1/2 cup all-purpose unbleached
- 1/3 cup granulated sugar plus 1 tablespoon for sprinkling
- 2 tsp baking powder
- 1/2 tsp table salt
- 10 tbsp unsalted butter cold, cut into 1/2" cubes
- 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs diced, stems removed
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats and slivered almonds evenly on baking sheet and toast until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats and nuts are cooled, measure out 2 tablespoons (for dusting work surface) and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oat/nut mixture and dried figs. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1- inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
NOTE: This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk-cream combination if you happen to have some on hand. Once baked, these scones will keep for up to 3 days in an airtight container at room temperature. Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.