Fig-Orange-Almond Scones

Fig-Orange-Almond Scones

from the blog Passports and Pancakes

adapted from Chobani; makes 8 scones

 For the scones:

1 cup whole wheat flour (I used two cups all-purpose flour instead of any whole wheat)

1 cup all-purpose flour, plus more for sprinkling your work surface

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons salted butter (1/2 stick) , cut into small cubes

1 1/4 cup plain Greek yogurt 

1 teaspoon almond extract

9 figs, stems removed, roughly chopped (a little over 1 cup)

1/2 cup sliced almonds, plus extra for sprinkling on top

Zest of 1 orange

Turbinado sugar (optional, for sprinkling on top) 

Preheat oven to 425 degrees. In a large bowl whisk together the flours, baking powder, and baking soda. Using a fork or pastry cutter, cut butter into flour mixture until it pea-sized clumps form throughout.

In a small bowl stir the almond extract into the yogurt. Add the yogurt mixture, figs, 1/2 cup almonds, and orange zest to the dough and stir until just combined (do not over mix).  

Form dough into a disk, and turn out onto a generously floured work surface. Knead 3 to 4 times, form into a circle. Top with the extra almond slices and turbinado sugar, and then cut into 8 wedges. 

Arrange wedges on a non-stick baking sheet (or a parchment-lined regular baking sheet) and bake until golden brown, 10 to 12 minutes. Let cool slightly on a cooling rack and top with orange glaze before serving (recipe below). Will keep, covered, in the fridge for a few days.

For the glaze: 

2/3 cup powdered sugar

Juice and zest of 1 orange

Whisk together the ingredients until combined. Serve with fig-orange-almond scones. Enjoy!