Don’t you love Fig Newtons?
Nooo, no, no. The cookie!
Don’t you love scones?
Yeah, okay, you’re right. No joke here.
This weekend I picked up a bag of dried mission figs and had a stroke of genius!
Fig. Newton. SCONES!
As you may remember, I failed horribly at my first scone-making attempt. Far too chewy, way too dense.
This time, I think I nailed it.
It was even approved by a anonymous non-gluten-free-eating subject!
Watch out! Recipe coming ‘atcha!
Gluten-Free Fig Newton Scones
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 8 scones
- 1 3/4 C Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1/4 C sugar
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt-sense
- 1/4 tsp nutmeg
- 1/2 C cold earth balance butter
- 2 large organic eggs
- 1/3 C plain almond milk
- 1 tsp pure vanilla extract
- 3/4 C (or more!) diced dried mission figs
- Dash of cinnamon
- Sprinkle of brown sugar
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Mix together the flour, sugar, baking powder, xanthan gum, salt, and nutmeg in a large bowl
- Cut in butter using a pastry blender (or a fork) until the mixture is crumbly.
- In a smaller bowl, whisk together the eggs, milk, and vanilla.
- Add the wet ingredients to the dry ingredients, blend well.
- Add the figs to the dough and blend.
- Drop dough on to a baking sheet by 1/3 cup-fulls and shape into a triangle. Let dough rest for 15 minutes.
- Sprinkle scones with cinnamon and brown sugar.
- Place in oven for 15 – 20 minutes, or until golden brown.
- Remove and let set for five minutes.
- Enjoy warm with butter and jam!
Disclaimer: Many figs were consumed during the production of this blog post.
Figs, glorious figs!
Looks a bit better than my first try, wouldn’t you say?
Sweet, but not overpowering. Dense, but soft and tender. Like a cloud.
I need to work on my food descriptions…
They’re just damn good and you should eat them.