Fig Newton Scones
It's fig season and I'm on a major kick. Care to join me in my obsession? Print this recipe out and make these bad boys Saturday morning. Your tastebuds will not be dissapointed. I guarantee it.
Gluten-Free Fig Newton Scones
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 8 scones
1 3/4 C Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 C sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt-sense
1/4 tsp nutmeg
1/2 C cold earth balance butter
2 large organic eggs
1/3 C plain almond milk
1 tsp pure vanilla extract
3/4 C (or more!) diced dried mission figs
Dash of cinnamon
Sprinkle of brown sugar
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Mix together the flour, sugar, baking powder, xanthan gum, salt, and nutmeg in a large bowl
Cut in butter using a pastry blender (or a fork) until the mixture is crumbly.
In a smaller bowl, whisk together the eggs, milk, and vanilla.
Add the wet ingredients to the dry ingredients, blend well.
Add the figs to the dough and blend.
Drop dough on to a baking sheet by 1/3 cup-fulls and shape into a triangle. Let dough rest for 15 minutes.
Sprinkle scones with cinnamon and brown sugar.
Place in oven for 15 – 20 minutes, or until golden brown.
Remove and let set for five minutes.
Enjoy warm with butter and jam!