Name: Roasted Figs on Herbs Scones with Roquefort Whipped Cream
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 3 cups (750 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) baking powder; 1 tablespoon (15 ml) sugar; 1 teaspoon (15 ml) salt; 3/4 cup (180 ml) chilled salted butter, cut into cubes; 1/4 cup (60 ml) chopped fresh chives (optional, see note); 1/4 cup (60 ml) chopped flat-leaf parsley (optional, see note); 1 1/4 cups (310 ml) buttermilk; 1 cup (250 ml) 35% cream; 2 tablespoons (30 ml) crumbled Roquefort cheese; 4 fresh figs, sliced; 2 tablespoons (30 ml) honey

Note from Ricardo

You can flavour half the dough with half the herbs and use the other half of the dough to make plain scones for serving with berries and vanilla-flavoured whipped cream.

The cooking time for frozen scones is about 30 to 35 minutes.

For breakfast scones, replace the herbs with the grated orange and lemon zest. Add 45 ml (3 tablespoons) sugar and use unsalted butter.

Roasted Figs on Herbs Scones with Roquefort Whipped Cream

Categories

Ingredients

Scones

Roquefort Whipped Cream

Preparation

Scones

Roquefort Whipped Cream

Assembly

Note from Ricardo

Personal Note