Week 36 | 10.27.2010
I just made a batch of fig jam and it is delicious. It’s almost too good to use in something more elaborate than over toasted levain, or eaten by the spoonful. This jam is ideal, made with poached dried figs (rather than scullying up perfectly delicious fresh ones) and finished with a few knobs of salty butter.
I came across this recipe for this hearty fig and buckwheat scone a long while back. Finally my pantry is stocked, the weather is right, and I’m in the mood to bake up a few batches for you to enjoy.
Dried mission figs, red wine, brandy, sugar, spices, butter.
Scone dough. Happily rolled and chilled.