Each year we try to add a few new varieties of scones to our selection list, especially for our returning guests. This year one of our favorites is a Fig, Walnut and Goat Cheese scone. It is perfect for the holiday season.
Fig, Walnut and Goat Cheese Scones – serves 16
3/4 C cold butter (1 1/2 stick)
1 C buttermilk
2 sample bags of Original Scone mix
1/2 C dried chopped figs – *soak in 2T balsamic vinegar for 15 minutes
1/4 C walnuts, chopped
8 oz. crumbly goat cheese*
Now add the crumbled cheese and chopped walnuts. Drain chopped figs and add to mixture.
Stir in buttermilk. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
Lightly powder scones and serve warm with a to small scoop of cinnamon butter.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
*May substitute gorgonzola for a more savory taste
(Recipe adopted from our friends at Victorian House Scones)
Print the recipe
Fig Walnut and Goat Cheese Scones