Figgy Buckwheat Scones Recipe
These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.
I've been waiting for months to write this post. The better part of a year, even. I'm positively itching to share this with you, so here we go. Late last summer (the lovely, gracious, talented) Luisa Weiss let me spend some time with the proofs of a baking book she was working on. She said she thought I'd like it. Which, it tuns out, was a dramatic understatement. The book she shared with me, Good to the Grain, is about baking with whole grain flours. It was written by Kim Boyce, and photographed by Quentin Bacon.
There aren't many people writing contemporary books on whole grain baking. Among those few, this one is special. In a sentence, a top-flight pastry chef intersects whole grain flours in her home kitchen. To back up a bit, Kim is a former pastry chef with major chops (Spago / Campanile) who left the professional kitchen to raise her family. Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour - whole-wheat flour, amaranth flour, barley flour, buckwheat flour, corn flour, kamut flour, multigrain flour, oat flour, quinoa flour, rye flour, spelt flour, and yes...even teff flour.
Here's the quote I gave for the back of the book,"There was a point in my life when I realized limiting myself to baking with all-purpose flour was like limiting myself to painting with just one color. Kim Boyce's collection of beautifully rustic recipes inspires us to move enthusiastically into the rich palette of flavorful whole-grain flours and explore all they have to offer. I just can't get enough of this book."
I wrote a good amount about baking with whole grain flours in SNC, but to see what someone like Kim is doing with them is both exciting and inspiring for me. I could tell at a glance, wow, she's really excited about them too. It felt good to know someone like her was (mostly ;) having fun exploring this range of flours and this approach to baking. I love seeing what she is doing, and now I know who to email when I'm stumped.
I could write an entire post about the photography in Good to the Grain, but I'll save that for another day. Instead, I'll leave you with a few notes related to the Figgy Buckwheat Scones I baked last weekend. They're a bit of a project, but a fun one requiring two main components - the obscenely addictive fig butter (dried figs, port wine, red wine, spices, sugar) and the buckwheat scone dough. Make the fig butter ahead of time, and the scone dough is a breeze to pull together. They're complex and jammy with a hint of sweetness and lots of flavor coming from the magical collision of the caramelized sugars in the fig butter and the hot baking sheet.
- Kim Boyce (on twitter)
- Cheryl writes about Kim's muesli (here)
- Good to the Grain: Baking with Whole-Grain Flours
Figgy Buckwheat Scones
Kim's notes: I was inspired to create a scone with buckwheat and figs when I realized how similar they are. Both are ripe and jammy, almost winey. Imagine a sophisticated Fig Newton but less sweet. Although this scone recipe may seem a bit more time-consuming than others, remember that the Fig Butter can be made ahead of time.
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
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. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is coarsely ground and feels like grains of rice. The faster you do this, the more the butter will stay solid, which is important for the success of the recipe. (HS note: for those of you who like to make short doughs in a food processor, that is what I did, and it worked out great).
3. Add the cream and gently mix it into the flour with a spatula until the dough is just combined.
4. Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. It will be sticky, so flour your hands and pat the dough into a rectangle. Grab a rolling pin and roll the dough into a rectangle that is 8 inches wide, 16 inches long, and 3/4 inch thick. If at any time the dough rolls off in a different direction, use your hands to square the corners and pat it back into shape. As you're rolling, periodically run a pastry scraper or spatula underneath to loosen the dough, flour the surface, and continue rolling. This keeps the dough from sticking. Flour the top of the dough if the rolling pin is sticking.
5. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so that it forms a neat log 16 inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.
6. Use a sharp knife to slice the log in half. Put the halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. (The dough can be kept, covered, in the refrigerator for 2 days.) While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. After 30 minutes, take both logs out of the refrigerator and cut each half into 6 equal pieces about 11/4 inches wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.
8. Bake for 38 to 42 minutes, rotating the sheets halfway through. The scones are ready to come out when their undersides are golden brown. They are best eaten warm from the oven or later that same day.
Makes 12 scones.
Fig Butter Recipe
Kim's headnotes: In this recipe, dried figs are cooked in a syrup of sugar, red wine, port, and spices, and then puréed until very smooth. Adding butter at the end gives the jam a wonderful richness and a beautiful gloss. Once finished, the fig butter can be smeared over the dough in Figgy Buckwheat Scones (above), creating a flavor-packed spiral. The scone recipe requires only half the amount of fig butter made here, so reserve the remaining spread for your morning toast--or use all the fig butter at once by doubling the scone recipe.
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)
1. To poach the figs, measure 1/4 cup / 60 ml water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. If crystals do get on the sides of the pot, use a clean pastry brush dipped in water to wipe them off. (The goal is to prevent the syrup from crystallizing.) Add the cloves and star anise.
2. Bring the mixture to a boil over a medium flame and cook for 7 to 10 minutes, until the syrup is amber-colored. For even coloring, the flame should not come up around the outside of the pot.
3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over a medium flame for 2 minutes, until the sugar and wine blend.
4. Reduce the flame to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the flame; they are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature.
5. Fish out the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and purée until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. (HS note: At this point I folded in a few big pinches of salt as well).
The fig butter can be spread right onto the buckwheat scone dough or stored in the refrigerator for up to 1 month. If it is refrigerated, bring it to room temperature before using.
Makes 2 cups.
Reprinted with permission from Good to the Grain by Kim Boyce (Stewart, Tabori and Chang, 2010)
Prep time: 100 minutes - Cook time: 45 minutes
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The fig butter sounds absolutely amazing. The scones are beautiful, too, but I'm especially impressed by the butter, the idea and the technique.
@Kate - I find buying from specialty organic or health shops here (Melbourne) can be quite expensive. My local IGA supermarket has an ever expanding range of organic foods and alternate grain flours etc for reasonable prices. For example - Spelt flour at my local organic grocer was about $16 but organic spelt flour from the IGA was under $10 for 2kg. So I shop around now and it is much easier to work into my household budget. I think mainstream supermarkets are aware consumers want more so the smarter ones are making an effort.
I can't wait to make this for my family. My ten-month-old eats EVERYTHING, and when people ask me how I get her to eat her veggies and try new things, I often point them to your blog for ideas. I'm convinced that it's stuff like this that keeps her tastebuds open to new things. Well, that, and seeing mommy and daddy pigging out on it probably helps, too.
I'm really looking forward to seeing this book - it is not yet available in Australian bookshops.....i really want to experiment more with alternative flours in baking, but here they are still very expensive - today for example I saw a 2kg bag of spelt flour and it was $16AUD...how does this compare to what you pay in the US for similar products?
Hi! I have been following 101 for the last two years and you never let me down. Hoping to try these out this weekend!
Thanks for the 'related links' link, Heidi. For me, the measure of a good cookbook is how many colored sticky tabs I use when marking which recipes I want to try. This book, when I was done flipping through it, was a hot, colorful mess of sticky tabs. HS: Mine is the same way!
I feel like my mind has been opened from that quote. How completely true! Baking with AP flour is like painting with one color! The fig butter recipe is luxurious and worth making even if it doesn't go into the scone.
goodness, these look fantastic - i love figs and i love buckwheat. need i say more? and the book looks gorgeous, too... oh no, i was going to hold off on cookbooks for the next few months, but not sure if i could be so resolute...
I agree with you about lack of books focused on whole grain. I'll have to check this out sometime. First, I will try this recipe. :)
So many flours to dabble in, so little time! I'm inspired to try more, namely buckwheat, so thank you. I love the simplicity of the actual scone recipe, my toddler is a huge fig fan, and I'm excited to check these out. For both of us. :)
Alright, another book to add to my collection. Love your quote, I couldn't agree with you more! Most likely I'll be making these scones this weekend!
That's so funny, I've been day-dreaming about figs today! They're just coming into season here and I saw the first picking at my local store today. I am making a fig tart but I think i'll make these too! Do you think it will work the same with fresh figs? Joe HS: Hi Joe - I'd def. try to seek out the dried figs.
What red wine do you suggest for the fig butter? HS: I think I used a bottle of some sort of southern Rhone (can't remember exactly), nothing too cheap/expensive, something I didn't mind drinking the remainder of...
Looking at the ingredient list for the fig butter, I'm certain it would never even make it to the scones. Straight into my mouth would be the more likely destination. What a find this book is!
These look marvelous, though I was a bit disappointed to see 1 1/4 cup of all-purpose has crept in.... oh, why must it be so very versatile? HS: I know it. The thing I've come to realize is, in some cases, a certain percentage of APF really works wonders. But I try to treat it as an accent flour now (or maybe technical flour is a better term), not a foundation flour. I suspect if you made these with ww pastry flour in place of the APF, they wouldn't be quite right. And 100% buckwheat flour? No way.
These look delicious and healthy...yum!
Wow, these look fantastic! I must have this book!
I just want to concur that this book is amazing. I made the banana cereal muffins last night, and they were perfect.
These look so good! I love trying out new flours and I haven't tried buckwheat yet. This recipe is calling to me, I love figs!!
This is awesome! I've been experimenting with a few sweet recipes using whole grains instead of flours. It will be so much fun to use some sophisticated, tested recipes that, from the looks of your scones, have impressive results! Thanks for sharing... I will seek out Ms. Boyce's book.
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