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A few weeks ago when I read Heidi’s post on Figgy Buckwheat Scones, I nearly fell out of my chair in utter adoration. They were beautiful. I could almost taste them just by looking at the pictures.
I left a comment saying that I might (timidly) attempt making a gluten-free, white-sugar-free version. And that’s just what I did. And guess what? It worked! They aren’t swirled like Heidi’s and call for some different ingredients, but I think that same concept of robust, deeply flavored buckwheat paired with earthy dried figs is still there.
It’s funny how something as simple as creating a successful recipe can send you on a high for the week. When I took my first few bites of these scones and concluded that they were good, my heart swelled for days afterward. The sense of accomplishment—“look at me! I made a gluten-free scone that doesn’t taste like a doorstop!”—really got me pumped.
Several days later, I (quite cockily, I’ll admit) attempted making a gluten-free, whole grain buckwheat pizza crust. Surely, after conquering something so monumental as a whole grain scone, a pizza crust would be a walk in the park. I’ll have you know that I was humbled—brought low, you might say—by my pizza-making experience. The look on my mom’s face, bless her heart, as she was eating the pizza with me said one thing: never again, Hallie. Never again.
So I’ve decided to stick with scones for now. And soups and salads, because they are pretty hard to mess up. I’ll leave pizza for the adventurous, experienced chefs with the minds for culinary greatness. As they knead their dough and flip rounds of crust high up in the air, I’ll be perfectly happy whipping up batches of fig butter and nibbling on these scones.
Buckwheat and Fig Butter Scones - Makes 10
Note: these scones are not super sweet. They are more like a subtly sweet biscuit with bits of fig running through them. If you’d prefer a sweeter scone, add additional honey to the fig butter recipe. You may also make additional fig butter to serve with the scones once they are baked.
1 cup buckwheat flour
¾ cup millet flour, plus extra for flouring work surface
¼ cup tapioca starch
2 ½ tsp. baking powder
¼ tsp. salt
1 recipe Fig Butter (below), cold and cut into ½ inch cubes
½ cup plus 2 tbs. cream (half and half)
1/3 cup dried Black Mission figs, chopped small (stems discarded)
1-2 tbs. light or heavy cream, for brushing
Preheat oven to 400-degrees.
In a food processor fitted with the S-blade, combine buckwheat flour, millet flour, tapioca starch, baking powder and salt. Sprinkle fig butter cubes over top and pulse about 20 one-second pulses until mixture looks like wet sand with the largest butter pieces the size of small peas. Transfer mixture to mixing bowl.
With the side of a wooden utensil, scoot the flour-butter mixture to the edges of the bowl creating a well in the center. Add ½ cup plus 2 tbs. cream to the well. Gently mix into flour. When ingredients are just moistened, stir in Black Mission figs until just combined. Do not overmix.
Transfer mixture to a work surface very lightly floured with millet flour. Pat scone dough into a 10×7 inch rectangle, flouring your hands lightly if needed to keep dough from sticking to them. Cut dough into 10 evenly sized square scones. Arrange scones on a parchment-lined baking sheet spacing about ½ inch apart.
Bake at 400-degrees for 18-22 minutes until deep golden brown and crackled on top. Can be stored at room temperature in an airtight container for up to 3 days.
½ cup dried Black Mission figs, cut into quarters (stems discarded)
1 cup water
1 cinnamon stick
½ cup butter, softened to room temperature
¼ cup honey
Combine figs, water and cinnamon stick in a small pot over medium heat. Bring mixture to boil, then reduce to a simmer and cook until figs are rehydrated and liquid is deep maroon in color—about 8-10 minutes.
Drain figs, reserving 2 tbs. cooking liquid. Discard cinnamon stick. Transfer figs and 2 tbs. cooking liquid to food processor fitted with the S-blade. Process for 10-15 seconds to puree. Add butter and honey. Process for 15-20 seconds until mixture is fairly smooth. If a few small chunks of fig remain, that’s okay.
Transfer fig butter to plastic wrap or a plastic baggie and form a log or rectangle out of the mixture. Seal it up and chill until ready to use.
This post is linked to Slightly Indulgent Tuesday.