Layered Fig Scones
Before cooking
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Steps as written in the recipe card.
17 stepsTiming varies by step
Ingredient prep checklist
- Rosemary: 1 to 3 teaspoons fresh rosemary, finely chopped
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
References
This step uses
- 3 3/4 cup (450g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup plus 1 tablespoon (126g) yellow cornmeal*
- 1/4 cup plus 3 tablespoons (86g) granulated sugar
- 1 tablespoon plus 1 1/2 teaspoon (18g) baking powder
- 1 teaspoon table salt
- coarse sparkling sugar or turbinado sugar, for sprinkling
Full ingredient reference
- 3 3/4 cup (450g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup plus 1 tablespoon (126g) yellow cornmeal*
- 1/4 cup plus 3 tablespoons (86g) granulated sugar
- 1 tablespoon plus 1 1/2 teaspoon (18g) baking powder
- 1 teaspoon table salt
- 1 to 3 teaspoons fresh rosemary, finely chopped
finely chopped
- 16 tablespoons (227g) unsalted butter, chilled; cut into 1/2" cubes
chilled; cut into 1/2" cubes
- 2 large eggs
- 1 cup (227g) heavy cream, chilled
chilled
- 9 to 10 tablespoons (180g to 200g) fig butter/jam*
- 1 large egg, beaten with 1 tablespoon water (egg wash)
beaten with 1 tablespoon water (egg wash)
- coarse sparkling sugar or turbinado sugar, for sprinkling
for sprinkling