Breakfast pastries don’t have to be intimidating with the help of Erin French.
“Make the dough a few days before, and leave the dough log in the refrigerator. Then slice and bake them, so you’ll look like you’ve been up since 3am like a professional baker,” says the Lost Kitchen chef.
Every bite of spicy scones has a “surprise”, adds the author Big heart Small stove cook. “These are not your typical dry, crumbly scones – they are moist, crispy on the outside and covered in sugar. Inside you get these wintery flavors of dried figs and that little punch of candied ginger.”
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If you don’t want to hit the grocery store on a cold winter’s day, French suggests working with ingredients you already have in your pantry.
Dried cherries, apricots or cherries, really any dried fruit would be very tasty, says the mother of one child. “That’s the great thing about this recipe, it’s extremely versatile and it’s really about using what you have on hand.”
Erin French Fig Ginger Scones with Salted Honey Butter
2¼ cups (about 9½ oz.) all-purpose flour, plus more for sprinkling
1 tablespoon of baking powder
1 teaspoon grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
⅔ cup granulated sugar, divided
¾ cup cold unsalted butter, cut into tablespoon-sized pieces, plus ½ cup room temperature unsalted butter, divided
¾ cup plus 2 tbsp. heavy cream, divided
⅓ cup candied ginger, finely chopped
⅓ cup of chopped dried figs
2 tablespoons honey, divided
¼ teaspoon flaky sea salt
1. Line a baking sheet with baking paper and set aside. In the bowl of a multipurpose mixer, whisk together the flour, baking powder, lemon zest, kosher salt, and ⅓ cup sugar until combined. Add cold butter; pulse until evenly distributed and the mixture resembles wet sand, about 10 pulses.
2. Transfer the mixture to a large bowl; stir in ¾ cup cream, candied ginger, and figs to combine. Use your hands to form the mixture into a fluffy dough. Turn out onto a lightly floured surface and gently shape into a log (12 inches long and 2 inches in diameter). Slice the log into 8 (1½ inch thick) rounds. Place the circles on a baking sheet, cover with plastic wrap and refrigerate for at least 20 minutes or up to 3 days.
3. Beat the softened butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until light and fluffy, 3 to 5 minutes. Pour in 1 tablespoon of honey and stir to combine. Transfer the whipped butter to a serving bowl; drizzle with the remaining 1 tablespoon of honey and sprinkle with a flaked sea salt. Set aside.
4. When you are ready to bake the scones, preheat the oven to 375°. Place the remaining 2 tablespoons cream in a small bowl and the remaining ⅓ cup sugar in another small bowl. Dip the top of each scone in the cream, then in the sugar, and return to the baking sheet 2 to 3 inches apart. Bake in the preheated oven until golden brown and cooked through, 15 to 18 minutes. Remove from oven and allow to cool until warm to the touch; serve with honey butter.
Serves: 8 Active time: 20 minutes Total time: 1 hour
Categories: Trends
Source: HIS Education