Have I left enough time between Kim Boyce recipes? I’ve been trying to concentrate on other things, but these scones keep creeping into my appetite…
To call them scones is to seriously downplay their cookie side, but I understand why Kim does this. They’re more scone than cookie, but a fair bit more biscuit than your average scone.
They also showcase the best of buckwheat, which I find can have an overpowering flavour sometimes. I think balance comes through their counterpart: fig jam.
Now, these scones might seem like a chore to make, but once you’ve made the fig butter, the chores are less mighty and well, once you’ve made the fig butter, you’ve got fig butter! it’s completely delicious all on its own, or with cheese, or on toast. And I found the dough for the scones quite quick to make. A good rest in the fridge to firm up (the longer the better- even overnight is fine), makes them really easy to cut and lay out. Once that’s done, you’re only 40 minutes away from a load of scones that don’t require anything-not even butter- to taste amazing.
And the best (and the most unscone-like) quality of these scones is that they keep! At least for 24 hours. The longer they keep, the less scone-like their texture, but they’re still really good. They get quite crunchy round the edges and stay soft at the centre. Oliver and I used my second batch as sustenance on our way over to London in July. Actually now I think about it, Oliver got sick of them pretty quick and I ate the rest. Man was I glad I’d made them. Finnish Air’s vegetarian meals are worse than Qantas’, and that’s some achievement.
Kim Boyce’s Figgy Buckwheat Scones
- 1 cup buckwheat flour
- 1 1/4 cups all purpose flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 ounces cold organic unsalted butter
- 1 1/4 cups heavy cream
- 1 cup Fig Butter
Sift the buckwheat flour, plain unbleached flour, sugar, baking powder and kosher salt into a bowl, adding any bits remaining in the sieve to the bowl afterwards.
Cut the cold butter into small pieces and add to the flour. Squeeze the butter into the flour with your finger tips as quickly as possible, continuing to rub the butter into the flour until the mixture feels full of rice size grains.
Add the cream to the mixture, folding it in until it’s just combined. the dough will be sticky but don’t worry.
Clear a space on your bench for rolling out the scones, dusting it with flour. Scrape the dough out onto the surface with a dough scraper or spatula and pat it together with floured hands until it’s even and rectangular.
With a floured rolling pin, carefully roll out the dough into a 16 in by 8 in rectangle, about 1/2 to 3/4 inch thick. Every few rolls, run a flat metal spatula (if you have one, otherwise, just do it more often with your hand) underneath the dough, dusting the surface with flour, to keep the dough from sticking.
Spread the fig butter over the surface of the dough, all the way to the edges.
Take the long edge of the dough and fold it into a tight swirl until it’s all rolled up and the open edge is on the bottom. Cut the roll in half and leave it to rest on a tray (cover it with plastic wrap) for at least 30 min or overnight in the fridge.
Meanwhile, preheat the oven to 180C (350F) and place your oven racks in the top and bottom thirds of the oven.
Once the roll has cooled, cut each half into even circles, 6 or 8, depending on how long your roll ended up being. Lay these rolls, fig swirl facing up, on baking sheets lined with baking paper. 6 to a baking sheet.
Bake until the swirls are golden on the base but not too brown on top- between 38 and 42 minutes. Cool or eat warm. I thought the scones were just as good, but more cookie like, a day later.