- sondra bernstein
Fig Scones

Fig Scones
6 scones
1½ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons granulated sugar
1 pinch salt
¼ cup butter, cold
½ cup diced dried figs
1 egg
½ cup milk
1 egg
2 tablespoons milk
Preheat oven to 350°F.
In a bowl, stir together flour, baking powder, sugar and salt. Cut in butter until coarse crumb consistency. Stir in the dried figs. In a separate bowl, whisk together the egg and milk, stir in flour mixture until just mixed.
On a floured surface pat dough out to a 1-inch thickness. Using a 2-inch round cookie cutter, cut into scones and place on buttered and floured baking sheet. Re-roll scraps and cut into scones.
Make an egg wash by whisking together the egg and milk. Using a pastry brush, brush egg wash over scones.
Bake for 20 minutes or until golden.