Dried Fig Savory Scone

Directions

• Preheat oven to 425. Spray an 8 inch round cake pan with baking spray. Line a rimmed baking sheet with parchment paper.
• Scones: in a food processor, add flour, sugar, thyme leaves, baking powder, and salt, pulse until combined. Add the cold butter and pulse until mixture is crumbly.
• Transfer dough to a large bowl. Fold in the crumbled cheese, figs, walnuts and 1 cup cream, stirring until combined (depending on the temperature of the day you might need to add more cream, go easy about a tablespoon at a time). With your hands either in the bowl or turn out the dough, knead in gently, until it comes together. Press the dough into the prepared cake pan and smooth it out. Turn the dough out, and cut into 8 even wedges. Transfer to prepared baking sheet.
• In the cream measuring cup, whisk egg and cream together. Brush the tops of the scones with the mixture and bake until golden about 12-15 minutes.
• Thyme Syrup: In a small saucepan, heat the water, sugar and thyme sprigs, bring to a boil and stirring occasionally until sugar is dissolved. Remove from heat and allow to cool to room temperature. Discard thyme sprigs.
• Thyme Glaze: In a small bowl, whisk together powdered sugar with 2 Tablespoons Thyme Syrup until smooth. Drizzle over warm scones.
• Scones are amazing without syrup but the syrup does add a much more complex flavor and a delicious marriage of sweet and savory. I make these all the time and they are a favorite for kids and adults. They are best eaten freshly made. If you feel they need butter that work or raw honey. Sometimes I make these smaller and serve with Stilton and Brie Cheese. These are versatile and so incredible.