So, technically, I had a recipe fail today. But I hardly consider it a fail because it is one of the tastiest baked goods I have made. I was going to follow 101 Cookbooks recipe for Figgy Buckwheat Scones but I, um, didn’t…
The recipe called for 2 sticks of butter, 1 cup heavy whipping cream, 1 cup sugar, and white flour. Not my typical style. So I made some adjustments to make them a bit more healthy. However, I was still using certain ingredients in amounts larger than usual. And I am so glad. I always shy away from using entire sticks of butter and cups of cream in recipes because I want my baked goods to be light enough to enjoy daily. I assumed that if you used that much, each serving would have to be tiny. Or at least too small for me. But I was proved wrong with these babies! Despite the fact that I used a stick of butter and a cup of half and half, the individual portions are a good size. And they taste sinfully good.
They were supposed to be scones but the consistency was extremely fluffy and light. Like a cross between a cookie and a pancake. Pookie?
Recipe: Makes 12 Pookies
Datey Fig Jam
1/2 cup water
1/2 cup port
3 fresh figs, chopped
2 pitted dates, chopped
1/4 cup sugar
1/4 stick butter
1/2 cup sugar
1 1/4 cup whole wheat pastry flour
1 cup buckwheat pancake mix (or flour)
1 tsp baking powder (or 2 if using buckwheat flour)
1/2 tsp cinnamon
shake of salt
Wet ingredients– 3/4 stick butter, 1 cup half and half
1. First, make the datey fig jam. Mash the figs and pitted dates into the bottom of a small pot and mix in a few tbsps of water. Put this on the stove until it begins to bubble. Mash the figs until they are pulpy and add the rest of the water, wine, and cinnamon. Bring to and let boil for about 5 minutes, all the while occasionally mashing the figs and dates. During this time, put your star anise into a metal tea basket and let it sit in the mixture. Reduce the heat and add the sugar. Let it simmer for a while until it is a thick consistency. Remove from heat and add the butter. Stir and mash well.
2. Sift the dry ingredients into a bowl and mix.
3. Mash and knead the butter the into the contents of the bowl, until the butter has separated into little kernels.
4. Add the half n’ half and stir with as few swoops of a spatula as possible.
5. Scoop the dough onto an extremely well floured surface. Roll it out into a rectangle that is about 8 inches by 16 inches and about 1/2 inch thick.
6. Spread all the fig jam over the dough.
7. Roll it up longways to the best of your ability. This means the rolled up log should be 16 inches long.
8. Set in the fridge for 30 minutes and set the oven to 350.
9. Line two baking sheets with parchment paper. Slice the log into 12 pieces. Place them spiral face up on the sheet. If they aren’t perfect roll ups, shape them how you like and put on the baking sheet.
10. Bake for 20-30 minutes at 350, or until the bottoms are light-medium brown.
They taste best right out of the oven or that same day. They do get firmer the next day, but are still delicious!
Also, in case you missed it, I updated my last post to include two more shweet links! Take a peek!