These sweet honey and cinnamon scones are studded with dried figs and are about to make your mornings quite cheery.
These winter days, at 3pm my living room is already awash with orange-y gold rays that are occasionally mixed with a tinge of pink, if I’m lucky. It’s a gorgeous sight, but now I have a precious few hours to work with before the sun retires for the day during which the lighting seems to shift and fade with every passing second. Perhaps that explains the semi-orange semi-bluish tint some of the pictures have, which was unintended and somewhat cool but also weird.
These scones are essentially an attempt to use up the last of my dried figs. But I’d been wanting to make the cinnamon honey scones ever since I first flipped through the Bouchon Bakery cookbook, into which I thought the figs would integrate seamlessly, so they just had to happen.
And they’re the stuff dreams are made of, if the domed tops of generously-sized scones are your idea of breakfast heaven, because beneath the scones’ crispy-crunchy golden brown exterior is a dough that’s buttery and rich but fluffy all at once. These are practically purely the top half of a decadent freshly-baked muffin.
These scones expand quite a bit in the oven, so I would leave a generous distance between each portion of dough. I couldn’t freeze the dough for a full two hours before baking like the recipe instructed because the sunlight was slipping away and I still had pictures to take, which might be why these scones expanded a bit unevenly. Alas, a small tragedy, but doesn’t subtract from how addictive these are.Print
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.