In less than one month, I’ll be attending the Eat, Write, Retreat! Conference which just so happens to be in my home city of Philadelphia this year! I’m so excited to be taking part in this wonderful opportunity to meet other bloggers, eat delicious dishes, and of course, write all about it!
As an attendee, I’m also taking part in the Amazing Apps Culinary Challenge the conference is running! We are all assigned a secret ingredient, and tasked with creating an appetizer based on said ingredient. Being a baker, I of course went with something, well, you know….baked.
My ingredient was California Figs. I love figs! But I haven’t really incorporated them into my baking that much in the past, so this was my chance! I couldn’t have been happier to create something using a new ingredient that I also happen to adore!
As much as I loved eating figs, I had no idea of their nutritional benefits prior to this challenge! Figs are a great source of fiber, for starters. They’re also rich in antioxidants (even richer than red wine!), and they’re an all-natural energy source, which makes them perfect as a pre-workout snack (looks like I’ll be eating some figs before my next marathon!).
So without further adieu…..here’s my creation! Hope you enjoy baking them as much as I did.
Fig and Rosemary Scones
What you’ll need:
2 cups flour (sifted)
4 teaspoons baking power
1 teaspoon salt
½ cup shortening
¾ cup half and half
½ cup Dried California Black Mission Figs (chopped)
1 tbsp rosemary (finely chopped)
What you’ll do:
Preheat the oven to 350. In a large bowl, combine flour, baking powder and salt. Cut in the shortening until the mixture has a fine crumb texture.
Mix in the chopped figs and rosemary. Stir in the half and half with a fork so it makes a soft dough. Knead the dough with clean hands about 10 times – do not overknead – it will become too stiff!
Break off roughly shaped pieces (just larger than a golf ball) and place them on a greased cookie sheet. The shape doesn’t matter – the rougher the better – it gives them a more rustic look! Bake for 12 – 15 minutes (or until the edges being to turn golden brown). Makes 22 – 24 scones.