California Fig & Orange Scones

SERVINGS: 18 PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES

Ingredients

Scones: 

• 5 cups self-rising flour
• 1/2 cup sugar
• 1 1/2 tsp baking soda
• 1 cup salted butter, cubed and frozen
• Zest of 1 orange
• 1 3/4 cups buttermilk
• 1 tbsp fresh orange juice
• 10 oz California Dried Figs, stems removed and finely chopped
• 1/4 cup heavy cream or half and half
• 1 large egg yolk

Glaze: 

• 1 cup sifted powdered sugar 
• 2 tbsp hot water (or more if you prefer a light glaze)
• 1 tbsp fresh orange juice
• 1/2 tsp ground cardamom
• 1/2 tsp almond extract

Directions

1. Preheat oven to 375°F
2. Stir together the flour, sugar, and baking soda in a large bowl. Cut in butter until the mixture resembles breadcrumbs. Add orange zest and mix for 30 seconds. Slowly add buttermilk and orange juice until dough forms a ball. Mix in the figs. 
3. Knead dough for 2 minutes and roll out on a floured surface to about 1" thickness. Cut out scones from the dough using a 2 1/2" biscuit cutter and place on a baking sheet. Whisk together cream and egg yolk and brush over scones. Bake 18 to 20 minutes or until golden brown. 
4. To prepare glaze, whisk all ingredients together until smooth. Drizzle the glaze over hot scones. Let set for 4 minutes and serve. 

Recipe courtesy of californiafigs.com