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.