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Author Notes: 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.
The basic recipe which has just 3 (THREE!) main ingredients is from the beautiful Australian magazine Gourmet Traveller. The figs with rosemary were just a combination I was craving and decided to toss them in the mix. I recommend serving these babies warm with a little dollop of ricotta and a drizzle of honey. Or just some butter would do nicely too! —leah.vandeveldt
Makes 10-12 small scones
- 1 1/4 cups heavy cream
- 1 teaspoon sugar
- 1 1/2 cups self-rising flour, plus extra for dusting
- 1 tablespoon fresh rosemary, finely chopped
- 5-6 dried figs, chopped into very small pieces (think raisin size)
- 1/2 teaspoon salt
- 1-2 tablespoons milk, for brushing
- Preheat oven to 375 F/190 C.
- Whip cream and sugar with an electric mixer until firm peaks form (3-4 minutes.)
- Stir flour, rosemary, figs and salt into the whipped cream until a soft dough forms.
- Turn onto a well-floured surface and kneed until smooth (2-3 minutes.) Add a little extra flour if the dough is a little sticky at this point.
- Roll dough to 3/4 inch thick on a well-floured surface. Cut into circles using a 2-inch (approx.) diameter round cookie cutter or drinking glass.
- Place scones on a baking paper-lined oven tray. Brush tops with milk.
- Bake until risen and golden (10-15 minutes.)
- Let cool and serve warm or at room temperature. (But warm, really.)
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