Eating My Way Through

Fig and Goat Cheese Scones December 17, 2010

Filed under: Breakfast,Sides,Treats — Nikki Wegner @ 4:51 pm
Tags: ,

Being from Wisconsin I think it is inherently mapped in our DNA that we have to love cheese. I am a cheesehead, I accept it and embrace it. I especially am a sucker for cheese plates at restaurants or parties, I really have a hard time restraining myself. When I was visiting two of my best friends in New York City Maddy took me to The Dove Parlour, this beautiful little bar that had one of the best (and most affordable) cheese plates. After we stuffed our faces with a variety of delicious cheeses, an assortment of bread slices, apricots, jam, nuts, figs etc., I was inspired to make these fig and goat cheese scones.

These scones are a great savory, yet sweet treat. I love making a big batch and freezing them, heating them up for breakfast or eating with a hearty soup for lunch. I have made these a bunch of times in the past, but this time I tried to make them a bit healthier by using light butter and whole-wheat flour, and I splurged and bought some fresh chevre from my fave cheese shop in DC, Cowgirl Creamery. So Good!

The great thing about this recipe is that you can use fig jam (which I use here), fresh or dried figs, whatever you can find/is in season. You can also substitute in other fruits if you prefer, I think apricots would taste great too.

To start, gather all your ingredients and preheat your oven.

 

Ingredients Assembled!

Ingredients Assembled!

 

In a large bowl combine your dry ingredients, the two-types of flour, baking powder, salt and sugar.

 

Dry goods

Dry goods

 

Then drop in the butter pieces, working them into the flour mixture with your fingers. Once mixed in, add the milk and goat cheese and stir until the dough comes together. You will end up with a slightly sticky ball of scone dough.

 

Scone Dough

Scone Dough

 

Next, simply mix in the fig jam or fresh/dried figs. Then take the dough and form into 12 2-inch balls of dough. Place them on baking sheets you sprayed with cooking spray and slightly flatten.

 

Scones for baking

Scones for baking

 

Bake the scones for 15 minutes, or until their tops are slightly brown, and remove from the oven. Take off the baking pans and let cool on a wire rack before enjoying! If you want to freeze some, let them completely cool before wrapping for the freezer.

 

Fig and Goat Cheese Scones

Fig and Goat Cheese Scones

 

These scones are super easy and delicious! As a bonus the dough base is a great starting point for any scone recipe you may want to experiment with. If you are going for something a bit sweeter I would probably add a bit more sugar, not a lot, but just a bit. I did that with a batch of blackberry scones, and though they turned out purple, they were pretty yummy.

 

Blackberry Scones

Blackberry Scones

 

Fig and Goat Cheese Scones (Adapted from Yum Sugar)

1 cup all-purpose flour

1 cup whole-wheat flour

1 Tbsp baking soda

1/2 tsp salt

3 tsp sugar

1/3 cup light butter, chilled and cut into large pieces

1/2 cup low-fat milk

1/2 cup crumbled goat cheese (4 ounces)

6 Tbsp fig jam or 3/4 cup fresh or dried figs

Directions:

Preheat oven to 400º

Spray baking sheets with cooking spray

In a large bowl combine the flour, baking powder, salt and sugar by mixing

Add in butter gently using your finger tips to rub the butter into the flour mixture

Add the milk and goat cheese, stirring until dough comes together in a slightly sticky ball

Mix in fig of whatever type you are using

Divide the dough into 2-inch balls and place on the baking sheet and flatten slightly

Bake 15 minutes or until the tops of the scones are slightly browned

Let cool on a wire rack

Yields 12 scones

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8 Responses to “Fig and Goat Cheese Scones”

  1. savorysimple Says:

    Fig and goat cheese is such a tasty combination! These sound delicious.

  2. Chef Dennis Says:

    sounds like a great combination to me, and I’m not from Wisconsin but I do love cheese…sigh

  3. Katerina Says:

    This is such a beautiful combination. You can’t go wrong with cheese can’t you?

  4. Jess Fried Says:

    Thoughts on using a gluten free flour?


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