If you bake one thing this week, I really think it ought to be these scones. I haven't stopped thinking about them since we finished the last one, and while figs are still bountiful and pretty much perfect... these little beauties are more than worthy of gracing your breakfast table. Served warm, drizzled with a glaze made with fresh orange juice and zest, with a hot cup of your favorite coffee or tea. Maybe on your back porch, when the air is crisp, under a cozy blanket.
I know I'm getting specific here, and really, these scones would be great enjoyed any which way. They are incredibly moist, most likely from the Greek yogurt in the recipe. I can't wait to experiment some more this fall/winter now that I have found what will be my go-to scone recipe. These come together so easily and are endlessly adaptable. Perfect for the first days of fall.
Let me know if you get a chance to try them, or if you have any scone flavor ideas that I need to know about. I would love to hear from you! Thanks for reading, and happy fall!
adapted from Chobani; makes 8 scones
For the scones:
1 cup whole wheat flour
1 cup all-purpose flour, plus more for sprinkling your work surface
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons salted butter (1/2 stick) , cut into small cubes
1 1/4 cup plain Greek yogurt
1 teaspoon almond extract
9 figs, stems removed, roughly chopped (a little over 1 cup)
1/2 cup sliced almonds, plus extra for sprinkling on top
Zest of 1 orange
Turbinado sugar (optional, for sprinkling on top)
Preheat oven to 425 degrees. In a large bowl whisk together the flours, baking powder, and baking soda. Using a fork or pastry cutter, cut butter into flour mixture until it pea-sized clumps form throughout.
In a small bowl stir the almond extract into the yogurt. Add the yogurt mixture, figs, 1/2 cup almonds, and orange zest to the dough and stir until just combined (do not over mix).
Form dough into a disk, and turn out onto a generously floured work surface. Knead 3 to 4 times, form into a circle. Top with the extra almond slices and turbinado sugar, and then cut into 8 wedges.
Arrange wedges on a non-stick baking sheet (or a parchment-lined regular baking sheet) and bake until golden brown, 10 to 12 minutes. Let cool slightly on a cooling rack and top with orange glaze before serving (recipe below). Will keep, covered, in the fridge for a few days.
For the glaze:
2/3 cup powdered sugar
Juice and zest of 1 orange
Whisk together the ingredients until combined. Serve with fig-orange-almond scones. Enjoy!