Chef Cyd Klein of the Alexander Hamilton House – Croton,
Adapted by StarChefs
Yield: 16 Servings
- 1 ¾ pound bread flour
- 3 ounces sugar
- 3 Tablespoons baking powder
- 1 teaspoon salt
- 7 ounces dried figs, diced
- 5 ounces candied ginger, diced
- 1/3 cup honey
- 3 ¼ cups heavy cream
- sugar, for dusting
Preheat oven to 375°F. In large bowl, combine flour, sugar,
baking powder and salt. Stir gently by hand, then add dried fruit.
Mix by hand again to coat fruit with dry ingredients.
Add honey and 3 cups heavy cream. Mix gently until a dough forms.
Cover and let dough rest 5 minutes. Gather dough into disc shape.
Using bench scraper, divide dough in half. Gather each half into
disc shape. Working with one disc at a time, cut in half with bench
scraper to make two half-moon shapes. Cut four wedges out of each
shape. Repeat with second disc. Total number of wedges should be
Brush top of each wedge with remaining ¼ cup heavy cream.
Dip each wedge into sugar and place on parchment-lined sheet pan.
Bake 20-30 minutes, or until golden brown. Let rest 5 minutes before
Note: You can make more scones from this recipe, but they
will be smaller. They’re great for hors d’oeurves, especially
if your crowd doesn’t want to eat heavy food in the morning.
If you make smaller scones, watch them carefully in the oven.