blackberry fig hand scones
Oh my goodness you guys, where did the summer go? It feels like it was just yesterday that there was snow on the ground {well, it was snowing yesterday in the mountains}, and now, my calendar {the jerk} tells me that it’s almost October. Do you know what that means? It could snow any day now. Any day! Right here in the city! I know it’s probably not going to happen, but it could, and that’s the point. I imagine that the day October arrives, all of the trees will be bare, the grass dry, and the squirrels asleep deep in their cosy bark-insulated homes.
That’s why I’m heading down south: to escape the cold, give my toes a nice dose of sand and ocean water, and to gorge myself on tacos, tequila, and roasted pig. Heck yes. It’s vacation time.
Well, not yet. But I’m in vacation mode, so naturally I am also in baking mode {or, more honestly, “why work when I could bake?” mode}.
There’s still a pretty gorgeous assortment of goodies at the farmer’s market, so the other day I picked up some perfectly ripe blackberries and a basket of figs.
I baked ‘em up together to make some hand scones {a term I clearly made up... simply due to the amount of messiness involved}, and had myself an easy, late-summer inspired treat. I should've paired them with mimosas and had myself an “I’m already on vacation” brunch.
Blackberry Fig Hand Scones
Makes 8-10
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup brown sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons chilled, unsalted butter
1 large egg
¾ cup milk + 1 teaspoon white vinegar or lemon juice {plus more milk, to finish}
2 teaspoons pure vanilla extract
1 cup fresh blackberries
2-3 fresh figs, quartered
Liquid honey, to serve
Instructions:
1. Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
2. In a large bowl, whisk flours, sugar, baking powder, baking soda, and salt. Add the butter, and cut it in {using a pastry cutter or butter knives} until the mixture is crumbly.
3. Stir in the egg, milk mixture, and vanilla, and mix just until combined {do not over mix}. Here’s where it gets messy! Turn the dough out onto a clean surface and pat down; pour the blackberries over top, and then fold the dough a few times, to incorporate the blackberries.
4. Grab a handful of the dough and delicately shape it into a mound. Place it on the parchment-lined sheet and then gently press a fig quarter on top. Repeat with remaining dough, leaving a couple of inches between each mound {this recipe will yield about 8-10 scones, depending on the size of your hands!}.
5. Brush each scone generously with leftover milk, and then place in the preheated oven to cook until golden brown, about 18-20 minutes. Serve warm and drizzled with honey, if desired.
