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
10-12 small scones
1 1/4 cups
1 1/2 cups
self-rising flour, plus extra for dusting
fresh rosemary, finely chopped
dried figs, chopped into very small pieces (think raisin size)