After I was a toddler rising up in Dubai, I by no means cared a lot for contemporary fruit. My mom grew pomegranates, guava, and figs in our yard and I clearly bear in mind her spending heat summer time afternoons wanting over her crop, selecting solely probably the most completely ripe specimens to adorn our lounge desk.
Again then, I didn’t a lot think about fruit to be a “snack.” Even now, I have a tendency to hunt out sugary, usually chocolate-covered treats over these “more healthy” contemporary choices. I discovered figs specifically, with their leathery skins and seedy interiors, particularly unappealing. Every time my mother bit into one among her freshly picked figs with pleasure, I crinkled my nostril in disdain.
However Arab mothers have a knack for persuading their sons to eat absolutely anything, ultimately. At some point, after hours taking part in outdoors within the neighborhood gardens, I rushed into the home, hungry for a snack; Mother urged me to clean up in a rush so she might make me a jam sandwich, one among my favourite treats. After I sat all the way down to the desk, I used to be so ravenous I didn’t even take a look at what was wrapped contained in the gentle pita she put in entrance of me.
From the primary chew, I used to be overwhelmed. A deep and figgy sweetness contrasted in opposition to a buttery layer; a sprinkling of crunchy seeds shone by means of all of the richness with a distinctly heat and earthy aroma. This was no easy jam sandwich. I gazed up at my mother with marvel and requested what was this that she had fed me?
With a twinkle in her eye, she calmly replied, “Salted butter, caraway seeds…and figs.” I used to be shocked.
Since then, these three components make up one among my all-time favourite taste combos, which I even love to include into—you guessed it—candy baked treats. If you happen to’re a fig lover (or are on the fence about this magnificent fruit), I encourage you to do this easy but elegant scone recipe. When contemporary figs should not in season, be at liberty to substitute dried ones which have been soaked in heat water or tea for half-hour.
2¾ cup all-purpose flour, plus extra for dusting1 Tbsp. baking powder 1 Tbsp. finely grated lemon zest 2 tsp. caraway seeds, frivolously toasted in a dry skillet½ tsp. advantageous sea salt ¼ cup sugar 8 Tbsp. salted butter, reduce into small cubes5½ oz. contemporary figs, stemmed and reduce into quarters¾ cup heavy cream2 massive eggs, divided½ tsp. vanilla extract. Turbinado sugar, for topping (non-obligatory)
Preheat the oven to 400°F. Line a big baking sheet with parchment paper and put aside.In a medium bowl, whisk collectively the flour, baking powder, lemon zest, caraway seeds, salt, and sugar. Add the chilly butter and, utilizing your fingertips or a pastry blender, shortly work the butter items into the dry components till it has damaged all the way down to the scale of small peas. Add the figs and toss gently to coat them within the flour combination. In a medium bowl, whisk collectively the cream, one of many eggs, and the vanilla. Pour the liquid into the flour combination, then, utilizing a silicone spatula, fold till a shaggy dough simply comes collectively (don’t overmix). (Add extra flour, 1 tablespoon at a time and not more than ¼ cup, if the dough appears very sticky.)Frivolously flour a clear work floor and switch the dough out onto it. Frivolously flour the floor of the dough, then use your palms to form it right into a tidy circle, 8 inches in diameter. Utilizing a protracted knife, slice the circle into 8 even wedges. Switch the scones to the ready baking sheet, leaving at the least 2 inches between every bit.In a small bowl, beat the remaining egg with a teaspoon of water. Frivolously brush the highest of every scone with the egg wash and sprinkle evenly with turbinado sugar. Bake till very gentle golden brown, 16-20 minutes. Serve heat or at room temperature. Leftover scones hold effectively in an hermetic container at room temperature for as much as 3 days.
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