Ciao Chow Linda

Fig Pecan Scones

Author: Ciao Chow Linda

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 1/3 cup sugar

• 1/2 cup (1 stick) cold butter, cut into small pieces

• 1 large egg

• 1/2 cup heavy cream , plus extra for brushing the top

• 1 teaspoon vanilla

• 1 teaspoon vanilla extract

• 1 cup chopped fresh figs

• 1/2 cup chopped dried figs

• 1/2 cup chopped pecans (save some for the top)

• 3/4 cup confectioner’s sugar

• enough water to form a drizzle

Instructions

1. Preheat oven to 400 degrees and line a baking pan with parchment paper.

2. Combine the flour, baking powder, sugar and salt in a bowl.

3. Blend in the butter with your fingers, a fork or a pastry blender, until it resembles coarse sand.

4. Beat the egg with the cream and vanilla and stir it into the flour and butter mixture with a wooden spoon.

5. Add the pecans and the figs.

6. Do not overmix.

7. Knead it together until it forms a ball, then flatten into a 9 or 10 inch circle.

8. Take a knife and make indentations, cutting into eight pieces, almost down to the bottom of the pan.

9. The mixture will be sticky.

10. Sprinkle more pecans on top, if desired.

11. Bake at 400 degrees for at least 30 minutes.

12. It may need another 5-15 minutes depending on the diameter and thickness of your circle.

13. If you want, you can cut all the way through the dough and bake each scone individually.

14. It will take about 20-30 minutes if you do it that way.

15. Let the scones cool completely if you want to glaze them.

16. Otherwise eat warm from the oven with butter.

17. If glazing, mix the confectioners’ sugar with enough water to get a consistency of a glaze.

18. Drizzle on top.