Figgy Buckwheat Scones

Name: Figgy Buckwheat Scones Recipe
Yield: 12
Ingredients: Dry mix:; 1 cup / 4.75 oz / 135 g buckwheat flour; 1 1/4 cups / 5.5 oz / 160g all-purpose flour; 1/2 cup / 2.5 oz / 70 g sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; Wet mix:; 4 ounces / 113 g cold unsalted butter cut into 1/4-inch pieces; 1 1/4 cups / 10 fl. oz / 300ml heavy cream; 1 cup / 8 oz Fig Butter (see recipe below); 1/2 cup / 2.5 oz / 70 g sugar; 2 whole cloves; 1 star anise; 1 cup / 240 ml red wine; 1/2 cup / 120 ml port; 12 ounces / 340 g dried Black Mission figs stems removed; 1/4 teaspoon cinnamon; 4 ounces / 113g unsalted butter softened; salt to taste (hs: suggestion)

Number of Servings: 12

Ingredients

Dry mix:1 cup / 4.75 oz / 135 g buckwheat flour1 1/4 cups / 5.5 oz / 160g all-purpose flour1/2 cup / 2.5 oz / 70 g sugar2 teaspoons baking powder1/2 teaspoon kosher saltWet mix:4 ounces / 113 g cold unsalted butter, cut into 1/4-inch pieces1 1/4 cups / 10 fl. oz / 300ml heavy cream1 cup / 8 oz Fig Butter (see recipe below)1/2 cup / 2.5 oz / 70 g sugar2 whole cloves1 star anise1 cup / 240 ml red wine1/2 cup / 120 ml port12 ounces / 340 g dried Black Mission figs, stems removed1/4 teaspoon cinnamon4 ounces / 113g unsalted butter, softenedsalt to taste (hs: suggestion)

Directions

Makes 12 scones.

Number of Servings: 12

Recipe submitted by SparkPeople user LUCIANNAWINTERS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 342.7
Total Fat: 16.8 g
Cholesterol: 44.7 mg
Sodium: 282.0 mg
Total Carbs: 45.1 g
Dietary Fiber: 3.4 g
Protein: 3.9 g

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