I’m still recovering from my surgery, but you just can’t keep me out of the kitchen. Katie picked these figs the other day and I just had to make something with them or they would just go bad. It’s been a while since I invented a new scone so figs seemed just the right thing. I still had toasted hazelnuts from making the ice cream earlier in the week so these two items would pair nicely. And I just happen to have some hazelnut liqueur in the house, so the glaze will have a nice hazelnutty flavour.
I used my standard basic scone recipe that can be found in my“Everybody Must Get Sconed” post. The substitutions are as follows:
Substitute (1) hazelnut liqueur for the vanilla (2) cardamom for the nutmeg, trim stems and bottoms of 5 large firm, ripe figs, any variety, and cut into bite size pieces. Add 1/3 cup chopped toasted hazelnuts.
Mix and bake as directed. While scones are baking, sift 2 cups of powdered sugar into a bowl, add 1 tbsp hazelnut liqueur and 2 tbsp heavy cream or half n half. Mix until smooth. It should be a nice glazing consistency. Glaze scones while they are still hot, minutes after you pull them from the oven. Allow the scones to cool a bit and the glaze to set. Enjoy them warm or at room temperature.