Fig and Garam Masala Scones Recipe


What happens when the spicy, slightly bitter, warm spices of Northern India combine with the elegant simplicity of the English scone? You get a breakfast treat that is truly unique.
Makes: Makes about 8 scones.
Skill Level:

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Step 1

Preheat oven to 375°F. Prepare cookie sheet with vegetable pan spray.

In food processor bowl, combine flour, sugar, baking powder, garam masala and salt; pulse to combine. Add butter and pulse until mixture is the size of peas. Stir in figs.

In large bowl, combine egg, cream and vanilla. Add flour mixture and stir until just combined. On lightly floured surface, form dough into a disk about 1 in. thick. Using 3 in. heart shaped cookie cutter, cut about 8 scones and transfer to cookie sheet, dipping cutter into flour after each cut.

Bake 23-25 minutes or until toothpick inserted in center of scone comes out clean. Cool on sheet 5 minutes. Remove from pan to cooling grid; cool completely or serve warm.

Fig Jam

In small saucepan, combine figs, water, sugar and lemon juice. Bring to a boil. Reduce heat to medium-low and simmer for 11-13 minutes, stirring occasionally. Remove from heat and add garam masala and zest; cool slightly. Transfer to food processor and pulse until smooth. Cool completely and serve with scones.

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Ingredients

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Fig and Garam Marsala Scone

Fig and Garam Marsala Scone

all-purpose flour

2 1/2 cups all-purpose flour

granulated sugar

1/2 cup granulated sugar

baking powder

2 teaspoons baking powder

garam masala

1 1/2 teaspoons garam masala

salt

1/2 teaspoon salt

cold butter, cut into pieces

3/4 cup (1 1/2 sticks) cold butter, cut into pieces

dried figs, stemmed and finely chopped

1 1/2 cups dried figs, stemmed and finely chopped

eggs

2 eggs

heavy whipping cream

1/2 cup heavy whipping cream

Wilton® Pure Vanilla Extract

2 teaspoons Wilton® Pure Vanilla Extract

Fig Jam

Fig Jam

dried figs, stemmed

3/4 cup dried figs, stemmed

Water

1/2 cup Water

lemon juice

2 tablespoons lemon juice

ground cardamom

1/8 teaspoon ground cardamom

grated lemon zest

1/2 teaspoon grated lemon zest

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