Photo: Sorin Gheorghita
Figgy Buckwheat SconesFig Butter Recipe
19 ingredients
100 min + 45 min
openrecipes
These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.
Estimated Nutrition (whole recipe, rough)
732
Calories
14g
Protein
19g
Fat
122g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes