You can feel it, can’t you? That crispness in the air. You can also see it, right? The beautiful Indian Summer light that captures the landscape around us so beautifully. When the weather gets like this, all I want to do is bake. And on a Sunday mornings, wrapped in a cozy sweater, a cup of coffee in hand – what better way to complete the essence of the season then the smell of orange permeating the air and the taste of warm hot scones in your mouth.
Dark Chocolate Orange and Fig Scones
1 1/2 Cups Flour
2 Tablespoons Vanilla Bean Infused Sugar
4 teaspoons Orange Zest
2 1/4 teaspoons baking Powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons cold butter
1 lark egg yolk
1/4 cup buttermilk
1/2 cup fresh chopped figs
1 1/2 bars of Solstice Uganda chopped
Heat oven to 425 degrees.
Line a baking sheet with slip mat or parchment paper.
In a mixing bowl combine sugar and orange zest. Rub together with your hands to infuse the sugar with the zest. Once combined, add the flour, baking powder, baking soda and salt. Whisk to combine. Cut in butter until mixture resembles a course meal. In another bowl, combine egg yolk and butter milk and beat until combined. Add to flour mixture and stir until combined. Fold in figs and chocolate pieces. In your mixer, on a low setting, “knead” for about 2 minutes.
Dump mixture onto a lightly floured surface and pat out into a 1″ thickness. Cut into 4 large squares (or smaller if you would like more). Place on your baking sheet and bake for 10-12 minutes.
Slather your scone in LOTS of butter and enjoy with a hot cup of coffee and a cozy sweater. . Patios are optional.