Fig and Pecorino Romano Scones
These sweet-savory scones get a major flavor upgrade from sharp, nutty, lightly tart imported Pecorino Romano cheese. Serve these at your next brunch or to accompany braised meats or stews for a fun twist on a basic.
- 2 ¾ cup flour
- 2 TB sugar
- 1 TB baking powder
- ½ tsp fine salt
- 8 TB cold diced butter
- 1 cup grated imported Pecorino Romano additional for garnish
- 2 large eggs
- ½ cup milk or cream. additional for brushing
- 1 cup chopped figs
- Optional 1 TB minced thyme or rosemary
- In a large bowl or stand mixer combine flour, sugar, baking powder, and salt. Add cold diced butter and stir to combine until only small bits of butter are left. Stir in imported Pecorino Romano cheese, eggs, milk, figs, and options herbs until just combined.
- Line a large baking sheet with parchment paper and use a ¼ cup measure to scoop batter into 15 rounds. Lightly shape into a disk and place with space between on the baking pan. Brush the tops with a bit of milk or cream and sprinkle with some additional cheese. Place in the refrigerator for 1 hour or covered, overnight or in the freezer for a half hour so the butter chills and to allow the dough to rest.
- Preheat your oven to 425 degrees and bake scones directly from the refrigerator or freezer for 15 minutes or until golden brown. Enjoy warm with butter.