Special guest instructor Paula leads you through a menu you’ll definitely want to make for Mother’s Day! Try Paula’s Fig, Walnut, and Thyme Scones at home.
Try the additional two recipes in the PDF at home!
Ingredients
- 2 C. all-purpose flour
- 3 Tbsp. granulated sugar
- 2 Tbsp. fresh thyme leaves
- 1 Tbsp. baking powder
- 2 tsp. kosher salt
- 5 Tbsp. cold unsalted butter, cubed
- 6 oz. goat cheese, crumbled
- 3/4 C. chopped dried figs
- 1/2 C. chopped walnuts, toasted
- 1 C. plus 1 teaspoon heavy whipping cream, divided
- 1 egg
- 1/4 C. granulated sugar
- 1/4 C. water
- 4 sprigs fresh thyme
- 1/2 C. confectioners’ sugar
- 2 Tbsp. Thyme Syrup
Directions
Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
For scones:
In a food processor, place flour, sugar, thyme, baking powder, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
Transfer dough to a large bowl, and fold in goat cheese, figs, walnuts, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
For thyme syrup:
In a small saucepan, bring sugar, 1/4 cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat and let cool completely. Discard thyme sprigs.
For thyme glaze:
In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth. Drizzle over warm scones. Makes 8 scones.
