I created this recipe with one of my favorite cheeses in mind, Point Reyes Original Blue, which is not only locally made, but has a melt in your mouth, buttery, tangy DeLiCiOuSnEsS. Knowing that it pairs so nicely with figs and honey, the recipe was born!!
I created this recipe with one of my favorite cheeses in mind, Point Reyes Original Blue, which is not only locally made, but has a melt in your mouth, buttery, tangy DeLiCiOuSnEsS. Knowing that it pairs so nicely with figs and honey, the recipe was born!!
Preheat oven to 375º. Add flour, baking powder, baking soda, salt and brown sugar to food processor and pulse just to blend. Add frozen butter and pulse twice. Add figs and pulse just until the figs are chopped in small pieces.
Separate egg; add the yolk to chilled buttermilk and save the white for later. Mix the yolk and buttermilk together; whisking to combine. Slowly pour this mixture into the food processor while continuously pulsing, just until your mixture becomes crumbly (do not over mix).
Dump scone mixture onto a lightly floured board and gently flatten into an 8 inch circle. Sprinkle ½ of the dough with ¼ cup of the cheese crumbles. Fold dough over and gently flatten into another 8 inch circle; place last of the cheese crumbles onto half and fold dough over. Shape into an 8 inch circle; dough should be about ½ inch thick.
Cut into 8 equal wedges. Place on a baking sheet, (I like to use a pizza stone) evenly spacing the scones. Whisk the egg white until foamy; generously brush the top of each scone using a pastry brush.
Bake for approx. 18 minutes, or until golden brown. Remove from oven and immediately drizzle with honey. Let cool for 10 minutes…if you can wait that long…ENJOY!!
I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE!
I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE! 