Some things I learned this weekend:
- Foil-wrapped chocolate Santas still get me excited.
- Clark Griswold will always make me laugh.
- You cannot find red sprinkles in supermarkets in Australia.
- If you make a batch of fruit and herb scones, they will all get eaten.
These may be the easiest scones ever. Using cream instead of a butter dough simplifies things but doesn’t sacrifice the taste that you want in a homemade scone.
Sure, they’re not the prettiest. In a moment of forgetfulness/scone crafting excitement, I neglected to add my figs and rosemary before I started kneading my dough. So ingredients were incorporated…haphazardly. I thought about scraping this batch when I saw the imperfections that formed during baking, but once I had a bite of one I realized there was no need for a do-over. They taste fantastic – beauty contests be damned!
Fig & Rosemary Scones (makes approximately 10-12 small scones)
Adapted from Gourmet Traveller
– 300 ml/1 1/4 cups pure cream
– 1 teaspoon sugar
– 1 1/2 cups self-rising flour, plus extra for dusting
– 1 tablespoon chopped fresh rosemary
– 5 dried figs, chopped into small pieces
– 1/2 teaspoon of salt
– milk, for brushing
Preheat oven to 190C/375F. Whip cream and sugar with an electric mixer until firm peaks form (3-4 minutes). Stir in flour, rosemary, figs and salt until a soft dough forms. Turn onto a well-floured surface and knead until smooth (2-3 minutes). Add extra flour if dough is sticky.
Roll dough to 2 cm/3/4 inch thick on a well-floured surface. Cut into rounds using a 5 cm/2 inch-diameter cutter. Place scones on a baking paper-lined oven tray, brush tops with milk. Bake until risen and golden (10-15 minutes). Can be served warm or cold.
I served these with ricotta and honey. Further proving my hypothesis that ricotta goes well with everything.