The Recipe

Figgy Buckwheat Scones

Name: Figgy Buckwheat Scones
Prep time: 100 min
Cook time: 45 min
Ingredients: Dry mix: 1 cup / 4.75 oz / 135 g buckwheat flour 1 1/4 cups / 5.5 oz / 160g all-purpose flour 1/2 cup / 2.5 oz / 70 g sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt; Wet mix: 4 ounces / 113 g cold unsalted butter, cut into 1/4-inch pieces 1 1/4 cups / 10 fl. oz / 300ml heavy cream; 1 cup / 8 oz Fig Butter (see recipe below); 1/2 cup / 2.5 oz / 70 g sugar 2 whole cloves 1 star anise 1 cup / 240 ml red wine 1/2 cup / 120 ml port 12 ounces / 340 g dried Black Mission figs, stems removed 1/4 teaspoon cinnamon 4 ounces / 113g unsalted butter, softened salt to taste (hs: suggestion

COOK TIME : an hourPREP TIME : 2 hours

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Ingredients

DESCRIPTION

These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.

INGREDIENTS

Dry mix: 1 cup / 4.75 oz / 135 g buckwheat flour 1 1/4 cups / 5.5 oz / 160g all-purpose flour 1/2 cup / 2.5 oz / 70 g sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt
Wet mix: 4 ounces / 113 g cold unsalted butter, cut into 1/4-inch pieces 1 1/4 cups / 10 fl. oz / 300ml heavy cream
1 cup / 8 oz Fig Butter (see recipe below)
1/2 cup / 2.5 oz / 70 g sugar 2 whole cloves 1 star anise 1 cup / 240 ml red wine 1/2 cup / 120 ml port 12 ounces / 340 g dried Black Mission figs, stems removed 1/4 teaspoon cinnamon 4 ounces / 113g unsalted butter, softened salt to taste (hs: suggestion

DIRECTIONS

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NUTRITION