Fig, Walnut, Cheese, Thyme SconesCourse: American, EnglishCuisine: Breakfast, Brunch, Afternoon teaDifficulty: Easy
I am a huge fig fan. I love them dried as well as fresh. Sadly, the season is short but they are such a universal fruit because they taste lovely either sweet or savory. You can prepare them so many ways and even simply on their own with a bit of cheese and honey. A varieties of figs are delicious. They are a favorite ingredient. These scones do not disappoint. They are a perfect balance of sweet and savory. The sweetness of the fig with the goat cheese and thyme make it a perfect accompaniment for afternoon tea or even a brunch. I made these and they were gobbled up and made them again and shared with friends who raved. Because they are made with dried figs, these scones can be enjoyed year round! These scones are delicious with or without the glaze. I have made this recipe many times. Foe special occasions or if giving as gifts, the glaze adds a wonderful sweet component to the scone. The thyme glaze also works wonderful in spritz and in summer cocktails with gin or vodka. Enjoy!!!
2 cups flour
3 Tablespoons sugar
2 Tablespoons fresh thyme leaves
1 Tablespoon baking powder
2 teaspoons salt
5 Tablespoons cold butter, cut into pieces
6 oz goat cheese, crumbled
3/4 cup chopped Sun-Maid CA Figs
1/2 cup toasted chopped walnuts
1 cup plus 1 teaspoon heavy whipping cream, divided
1 lg egg
- Thyme Syrup
1/4 cup sugar
1/4 cup water
4 sprigs of fresh thyme
- Thyme Glaze
1/2 powdered sugar
2 Tablespoons thyme glaze
- Preheat oven to 425. Spray an 8 inch cake pan with baking spray with flour. Line a rimmed baking sheet with parchment paper.
- Scones: In the bowl of a food processor, add flour, sugar, thyme, baking powder, and salt. Pulse to combine. Add the cold butter and pulse until mixture is crumbly.
- Transfer dough to large bowl and fold in gently the goat cheese, figs, toasted walnuts, and 1 cup cream, stirring until just combined. Turn dough out onto flour surface and knead briefly, just until dough comes together. Place in prepared cake pan and press until evenly distributed. Turn back out onto floured surface and with a sharp bench scraper, cut into 8 equal wedges. Transfer to baking sheet.
- In a small bowl, whisk together egg and 1 teaspoon cream. Brush tops of the scones and place in the oven for 12-15, until golden brown.
- Thyme Syrup
- In a small saucepan, bring sugar and water and thyme to a boiler medium high heat, stirring occasionally, until sugar has dissolved about 5 minutes. Remove from heat, allow to cool completely. Remove thyme sprigs.
- Thyme Glaze
- In a small bowl, whisk together the powdered sugar and thyme syrup until smooth. Drizzle over warm scone and garnish with a sprig of thyme.
- Serve warm with a cup of tea or coffee. These also work perfectly for a delicious brunch with Mimosas.