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   Spicy Fig Scones 

1 cup all-purpose flour
3/4 cup whole wheat flour
2 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup chopped figs (about 20 whole figs, stemmed and chopped)
1/3 cup cold butter, cut in chunks
1 egg
1/2 to 2/3 cup milk

   You’ll find scones everywhere these days—in coffee bars, bakeries, lunch counters. But none are as good as these easy cinnamon-spiced specials dotted with sweet and crunchy bits of chopped figs.

   Preheat oven to 375 degrees. In large bowl, stir together flours, brown sugar, baking powder, salt, and cinnamon. Add butter chunks and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in figs. In small bowl, beat egg and milk. Gradually add milk mixture to flour mixture, stirring with a fork, spoon, or clean fingers until just moistened. Gather dough into a ball and turn out onto lightly floured surface. Knead 8 times, then pat into a 9-inch round. Cut into 6 wedges. Place wedges on greased baking sheet. (Or pat dough evenly into 9-inch round cake pan. Cut into 6 wedges in pan.) Bake until well-browned, about 25 to 30 minutes. Makes 6 scones.

 


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