Fig-Hazelnut Scones Recipe by Margarita Manzke
Follow Chef Margarita Manzke’s recipe to make Fig-Hazelnut Scones!
Makes 15 scones
600g / about 4 1/2 cups blanched hazelnuts, toasted and warm
50g / 1/4 cup granulated sugar
30ml / 2 Tbsp water
500g / 4 cups all-purpose flour
20g / 1 Tbsp plus 2 tsp baking powder
100g / 1/2 cup granulated sugar
2.5g / 1/2 tsp fine sea salt
600g / 1 lb 5 oz fresh figs, stemmed and diced
528ml / 2 cups plus 3 Tbsp heavy cream
80ml / 1/3 cup honey
1. To make the caramelized hazelnuts: Preheat the oven to 350 degrees Fahrenheit. Put the hazelnuts on a baking sheet in a single layer. Toast the nuts until golden brown and fragrant, 10 to 15 minutes, stirring once during cooking. Remove from the oven and set aside to cool slightly (they should still be warm when you caramelize them).
2. Line a baking sheet with a silicone mat.
3. Combine the granulated sugar and water in a saucepan, making sure that the sugar is all wet. Attach a candy thermometer to the side of the pan. Bring to a boil over medium-high heat. As soon as the sugar reaches 235 degrees Fahrenheit on the thermometer (soft-ball stage), add the warm toasted hazelnuts. Stir with a wooden spoon until the sugar crystallizes. Continue stirring, waiting for the sugar to melt, turn into caramel, and coat the hazelnuts. As soon as all the hazelnuts are coated with the caramelized sugar, pour onto the baking sheet. Spread out the caramelized hazelnuts in a single layer with the wooden spoon. Set aside to cool.
4. As soon as the hazelnuts are cool enough to touch without burning your fingers, separate them by pulling the nuts apart. This will prevent them from sticking to each other and will keep them all separate once cooled. These will keep in an airtight container for up to 2 weeks.
5. Put the flour, baking powder, granulated sugar, and salt in a large bowl and whisk to combine.
6. Add the figs and hazelnuts and, stirring them with a wooden spoon, dredge them in the flour mixture. Pour the contents onto a work surface and make a well in the center.
7. In a separate bowl, mix the cream and honey. Pour into the well of the flour mixture. With a plastic dough scraper, slowly bring the dry ingredients into the center. Use a cutting motion with the dough scraper to incorporate the ingredients, being careful to limit the number of times you do this so as not to overwork the dough.
8. Line two baking sheets with parchment paper.
9. Divide the dough into 120 g / 4 oz mounds and place them, spaced evenly apart, on the prepared baking sheets. Chill for 20 minutes in the freezer.
10. Preheat the oven to 350 degrees Fahrenheit.
11. Bake the scones until golden brown and a toothpick or cake tester inserted into the center comes out clean, 20 to 25 minutes, rotating the pans after 12 minutes to ensure even baking. Remove the scones from the baking sheets and cool on a cooling rack. Serve immediately. These are best the day they are made.
For more recipes from Chef Margarita Manzke, purchase her debut cookbook Baking at République.