On a recent trip to my local farmers market, I discovered a bunch of beautiful baskets overflowing with figs. Figs have a quick season, so I knew I had to make something pronto! Rather than bake or poach the fruit as I usually do, I wanted to try something new.
I decided to alter Nicole's strawberry-goat cheese scone recipe with my farmers' market figs. The figs perfectly complemented the subtle flavor of the creamy goat cheese.
I opted for a drop-style biscuit rather than a traditional wedge scone, but regardless of the shape it tasted delicious! To learn how to make these simple and scrumptious scones read more!
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
3 tsp. sugar
1/3 cup butter, chilled and cut into large pieces
1/2 cup low-fat milk
1/2 cup crumbled goat cheese
3/4 cup diced figs
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine flour, baking powder, salt, and sugar.
- Gently add in butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand.
- Add about 1/2 cup milk and goat cheese and stir, adding additional milk if necessary, until dough comes together into a slightly sticky ball.
- Mix the figs in gently by hand, lightly kneading the dough to evenly distribute the fruit.
- For a drop biscuit-like form, make 2-inch balls of dough, placed on the cookie and flattened to 1-inch thickness. For a more traditional scone shape, place dough on prepared baking sheet and press down into a disc that is about 1-inch thick. Use a sharp knife to cut dough into 6 triangles. Separate slightly, giving them room to spread, and place pan in the oven.
- Bake for 15-20 minutes, until scones are light gold on top. Let cool on a wire rack before serving. Scones can be served warm or at room temperature.
Makes 12 drop-style scones.
- Breakfast/Brunch, Breads