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Zaatar and Figs Scones

December 21, 2024pub
Zaatar and Figs Scones

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Cook time:

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Food and flavors stir my emotions, my nostalgia. The combination of sweet, sticky Lebanese figs dipped in salty and sour zaatar transports me back to Lebanon, to evenings spent with my parents on their balcony. This combination reminds me of my dad specially. This and eggs with garlic and sumac. Maybe that should be next?
Makes 8-10

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Zaatar and Figs Scones

BY YASMINE IDRISS

Food and flavors stir my emotions, my nostalgia. The combination of sweet, sticky Lebanese figs dipped in salty and sour zaatar transports me back to Lebanon, to evenings spent with my parents on their balcony. This combination reminds me of my dad specially. This and eggs with garlic and sumac. Maybe that should be next?

Ingredients

Makes 8-10

  • 2 cups plain flour, plus more for dusting
  • 3 tbsp cornstarch
  • ¾ tsp salt
  • 1 tbsp baking powder
  • ¼ cup brown sugar
  • 100 g cold unsalted butter, cut into small pieces
  • 1 large egg
  • ⅔ cup (160 ml) whipping cream
  • 3 tbsp zaatar (+ extra to sprinkle)
  • 1 cup of chopped fresh figs

For the egg wash

  • 1 egg yolk
  • some cream

Method

  • 1)

    Preheat your oven to 220°C.

  • 2)

    Line a baking sheet with parchment paper.

  • 3)

    To make the scones, start by whisking together the flour, cornstarch, salt, baking powder, zaatar and sugar in a large bowl.

  • 4)

    Next, gently add the cold butter pieces using your finger tips into the dry ingredients until the mixture resembles coarse sand with small pea-sized pieces of butter.

  • 5)

    We don’t want the butter to melt into the dough. Finally add the chopped figs.

  • 6)

    In a small bowl, whisk together the egg and cream. Incorporate this mixture into the dry ingredients, stirring until the dough forms a somewhat tacky, lumpy mixture.

  • 7)

    On a clean, lightly floured work surface, place the dough and dust it lightly with flour. Gently knead the dough a few times until it forms a ball, adding more flour if it’s too sticky.

  • 8)

    Cut into 8-10 small buns. Place on the baking sheet lined with non stick parchment paper.

  • 9)

    Brush with a mix of cream and egg yolk.

  • 10)

    Sprinkle with more zaatar.

  • 11)

    Bake for 11 to 14 minutes until the tops are lightly golden and firm to the touch. Allow the buns to cool on the baking sheet briefly, then transfer them to a wire rack to cool completely.

  • 12)

    Serve with labneh, honey, extra zaatar or simply butter.

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