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Fig and Cocoa Nib Chestnut Scones

A tender scone made with chestnut flour is filled with chopped fresh figs and cocoa nibs.  Perfect for breakfast or with hot chocolate on a dark winter's eve.

Course Baking
Prep Time 1 hour
Cook Time 25 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings 8

Ingredients

  • 1 cup (155 grams) sweet white rice flour
  • 1 cup (105 grams) chestnut flour
  • 1/4 cup (50 grams) granulated cane sugar, plus more for the figs
  • 1 tbsp (12 grams) baking powder
  • 1/2 tsp kosher salt
  • 5 tbsp (70 grams) cold or frozen butter
  • 6 tbsp (90 ml) heavy cream, and more as needed to get the dough to hold together, and for brushing over the top
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup (130 grams) fresh figs, chopped into 1/4 inch dice
  • 2 tbsp (30 ml) cocoa nibs divided
  • 1 tbsp coarse turbinado or demerara sugar for sprinkling

Instructions

  1. In a large bowl combine the rice and chestnut flours, the 1/4 cup sugar, baking powder and salt.
  2. Grate the frozen butter into the flour mixture and stir to blend. (if not using frozen, but only cold, then cut into small 1/2 slices and add. Use your fingertips to break down the butter into the flour till it is the size of small peas)
  3. Chill mixture until cold, about 15-20 minutes.
  4. Meanwhile, whisk together the 6 tbsp of cream, the egg and the vanilla in a measuring cup. Chill till needed.
  5. Remove the flour mixture from the fridge. Gradually add the cream mixture and use a silicone spatula to bring the dough together. If you find that the dough isn't holding together when you squeeze some between your fingers, add more cream 1 tbsp at a time till the dough is properly hydrated. Temperature and humidity of the kitchen and how much you have worked the butter can affect this.
  6. Knead the dough 20 or so times in the bowl to bring it together into a ball. Unlike wheat scones, gluten-free dough requires more kneading to bring the dough together. But it will eventually be amazing, work it! Cover and chill for at least 15 minutes, or up to several hours.
  7. While the dough chills, trim and chop up the figs, and add 1 tbsp of the cocoa nibs to them. Stir gently to combine.
  8. Remove the dough from the fridge and place on a lightly dusted surface.
  9. Divide into two even portions. Flatten each into a 6 inch (15 cm) disk about 1/2 inch (1.3 cm) thick. Onto one of the disks, sprinkle the remaining tbsp of cocoa nibs evenly over the surface. Gently push these into the dough.
  10. Onto the other disk, spread out the chopped figs. Leave a 1/2 inch (1.3 cm) border all around the outside. Sprinkle the figs with 1 tsp of granulated sugar.
  11. Take the cocoa nib covered disk and place this directly over the fig covered disk. Squish the edges together to seal, and gently push down on the figs. Smooth out the sides and the top.
  12. Wrap the dough in plastic wrap and chill till firm. 30 minutes or even overnight.
  13. When ready to bake, position the rack to the upper third, and heat to 400F (200C)
  14. Stack two rimmed baking sheets together, and line with parchment paper. This will keep the bottoms from over-browning.
  15. Remove the scone dough from the fridge, unwrap, and place on a cutting board. Brush the top with 1 tbsp cream and sprinkle with 1 tbsp coarse sugar.
  16. Use a large sharp chef's knife to cut the disk into eight wedges. Place these on the baking sheet, spaced well apart.
  17. Bake the scones till golden brown on top and cooked through, between 20-30 minutes. Remove and let cool for 20 minutes (they will continue to bake from residual heat) They are best the day of, but will keep for a few days in an airtight container.

Recipe Notes

Scone dough is like pie dough, pieces of butter seen throughout will help with the flakey texture you are looking for. The first time I used an extra 4 tbsp of cream. But it is cooler, and the heat is on, so there is less humidity in my kitchen- this will affect how much you will need to get the dough to come together. Gluten-free flours need more kneading to bring the dough together- be assertive in your kneading. Scone bottoms tend to brown quickly, hence the double baking sheets, and baking in the top third of the oven. Do ahead: Cut, unbaked scones can be frozen for longer storage. Bake to order from frozen at 375F (190C) for about 20 minutes.

Adapted from Alanna Taylor-Tobin, Chestnut Fig Scones