Figs are a precious, unique, sensual fruit and a historical part of several world religions and cultures. Driving along desert roads, I recall stopping at small stands to purchase in-season fresh figs in Israel as a child. Now I tend to use dried figs in my baking, out of necessity, but they are still divine. I confess that I didn’t think it was possible to make tasty scones using whole-wheat flour, but I proved myself wrong here. The health factor is turned up a notch in these stunning scones, and they make the brunch crowd oh-so-happy! I know my own crowd loves them, and they don’t last very long.
Yield: 10 scones
1/3 cup granulated sugar
1/2 cup vegan butter substitute, slightly softened but not at room temperature
1/2 cup soymilk
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp cinnamon
1/3 chopped dried figs
3 tablespoons maple syrup
1 tablespoon powdered sugar
Preheat oven to 350 degrees F. Grease 1-2 baking sheets.
Beat the vegan butter and sugar with an electric mixer. Add the soymilk, lemon juice, peel and extracts. Combine the flours, baking powder, baking soda and cinnamon in a separate bowl. Combine the two mixtures. Knead the dough until the dry mixture is incorporated. Fold in the walnuts and figs very gently.
Form the dough into a 1-2 inch tall round disk. Slice like a pizza into 10 slices and spread the slices out on the baking sheets. Bake for 23-25 minutes or until light brown.
Prepare the glaze. Stir the maple syrup and powdered sugar until the sugar is dissolved and there are no lumps.
Let the scones cool for about 10 minutes. Brush on the glaze and serve immediately.