Soy Free, Egg Free
Whole Wheat Fig-Walnut scones are one of my all-time favorites. For that matter, I truly enjoy most recipes including figs...maybe figs are one of my favorite foods. Though I have never had "Figgy Pudding."
I love that this recipe is a great "basic" whole wheat scone recipe. If you don't care for figs or are allergic to walnuts, you can make your scones "Cranberry Almond," "Raisin Walnut," or "Cherry Hazelnut," or whatever you want depending on the extra ingredients you add.
3 cups whole wheat flour (freshly ground if possible)
1/3 cup sugar (use cane juice crystals or sucanut if you want a less-processed sweetener)
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks of butter)
3/4 cup chopped dried figs (cranberries, craisins, dried cherries, dates...ect.)
1/2 cup chopped walnuts (almonds, hazelnuts...or leave out the nuts if you prefer)
1 cup cold water (possibly a little bit more.)
optional Granted zest of one orange, cinnamon sugar for topping
1. Preheat oven to 400 degrees. Grease or parchment-line a baking sheet. In a medium bowl using a whisk, combine the flour, sugar, baking powder, baking soda, salt and zest. Using a fork, pastry blender or electric mixer cut in the butter. The mixture will resemble coarse crumbs. Stir in fruit and nuts. Add water to dry mixture, stirring just until shaggy sticky dough is formed. If the dough is crumbly, add a Tb of water at a time till dough is moist and sticky.
2. Spoon dough onto baking sheet in clumps. (I prefer spooning out my dough into clumps instead of rolling it out and making wedges. It simply saves time. But if you have more time and prefer to roll out your dough and cut it into wedges, please do so.)
3. If desired sprinkle the stops with cinnamon sugar. Bake 15-20 minutes, or until crusty and golden brown. Serve immediately for a delicious breakfast or coffee time treat.