Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.
Scones are best eaten the day they're made.
Recipe information
Total Time
1 hr
Yield
Makes 20 scones
Ingredients
Special Equipment
Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Step 2
Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
Step 3
Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
Step 4
Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
Step 5
Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
Step 6
Transfer to a rack and cool to warm.
Recipe notes
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