These scones pretty much speak for themselves. Inspired, yet again, by Kim Boyce’s Good to the Grain, a cookbook that I apparently cannot get enough of, Kim brought together two of my favorite things: Figs and buckwheat.
If you’ve never baked with buckwheat flour, you’re in for a treat, and perhaps a bit of a surprise. Buckwheat flour is not fluffy or light, rather, it’s dusty and earthy. Grainy and on the strong side, what it lacks in gluten (you almost always have to blend it with other flours in baking) it makes up for in intensity and, in my world, beauty. I love buckwheat’s dark purplish, gray hues and sandy texture. It lends itself well to the way I like to photograph food, as still-life rather than simply dinner.
I only tweaked one thing about this recipe, so I feel I can’t safely say it is “adapted”. I used raw sugar instead of regular cane as that is all I had on hand. Next time, for kicks, I may use honey or molasses as a substitute.
1 cup buckwheat flour
1 1/4 cup all-purpose flour
1/2 cup raw sugar, or cane sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick cold butter, cut into 1/4 inch chunks
1 1/4 cup heavy cream, I used whipping
1 cup fig butter (recipe below)
Sift your dry ingredients into a large bowl. If you’re using raw sugar you’ll have to stir that in after you’ve sifted the flours.
Add butter and rub the butter with your fingers until in becomes coarse like grains of rice.
Add cream and stir until the dough is just combined.
Turn the dough out onto a well floured surface and shape into a rectangle. Keep your hands and the surface floured, as the dough will be fairly sticky.
Using your rolling-pin, roll out dough into a rough rectangle that’s about 8×16 and 3/4 inch thick.
Spread the fig butter onto the dough. Roll the dough, starting from the long side, into a log. Make sure the seam is at the bottom of the log.
Cut the log in half and place on a plate. Cover loosely with plastic wrap and place in the fridge for 30 minutes.
Meanwhile, preheat the oven to 350 and line your baking sheet with parchment paper.
When the logs are finished chilling, remove from your refrigerator and cut each half into 6 even pieces. You want the scones to be about 1 1/4 inch wide.
Place the scones face up on the baking sheet and bake for about 40 minutes, rotating halfway through.
The scones should be golden brown on the bottom. Eat warm straight from the oven.
I tweaked this recipe a bit as well. I didn’t have any port on hand, so I used Marsala. Worked like a charm.
1/2 cup raw sugar
2 whole cloves
1 star anise
1 cup red wine
1/2 cup Marsala, or Port
12 ounces dried Black Mission figs, stems removed
1/4 teaspoon cinnamon
1 stick butter, softened
Pour 1/4 cup water and the sugar in a small saucepan and gently stir with a wooden spoon incorporating the sugar. Don’t let the sugar splash up the sides of the pan.
Add the cloves and the star anise.
Bring the mixture to a boil over medium heat and cook for about 8 minutes.
Add the red wine, Marsala, figs and cinnamon and cook over medium, stirring, for another 2 minutes.
Reduce your heat to a simmer and cook figs for 30 minutes, stirring occasionally.
Remove the pan from the heat and let cool to room temperature.
Spoon out the cloves and anise and pour the figs and liquid into your food processor. Process for about a minute.
Add the butter and process until the mixture is smooth.
Spread on to figgy scones, or store in the refrigerator for about a month.