- Whisk together the flour, sugar, salt, baking powder, and lemon zest.
- Work in the butter just until the mixture is unevenly crumbly.
- Stir in the figs and chopped almonds.
- In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half & half.
- Add the liquid ingredients to the dry ingredients, stirring until cohesive.
- To make scones as pictured above, read our baker's tip, below left. To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top. Scrape the dough onto the floured parchment or foil, and divide it in half.
- Round each half into a 6" x ¾"circle. Brush each circle with milk, and sprinkle with sparkling white sugar, if desired.
- Slice each circle into 6 wedges. Pull the wedges apart to separate them by 1/2".
- Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F.
- Bake the scones for 20 to 24 minutes, until they're golden brown. Remove from the oven, and cool briefly on the pan. Serve warm.
- Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage.
- Yield: 12 scones.
Tips from our Bakers
- To toast almonds, spread in a single layer in an ungreased pan. Bake in a preheated 350°F oven for 8 to 10 minutes, until they're a light golden brown.
- To make round scones: Instead of flouring the parchment and shaping the dough into wedges, scoop the dough onto a parchment-lined baking sheet, using about 1/4 cup for each scone and leaving 2" between them. Continue as directed in the recipe; baking time is a bit shorter, about 18 to 22 minutes.
- Not fond of dried figs? Substitute chopped dates, raisins, dried cranberries, or the dried fruit of your choice.