The antique lenses on my Pentax camera always give me a hard time, especially since it’s dark out when I finish cooking. This is why these scones that tasted oh-so-good look rather sad and orange. I paired the scones with a cardamom pear fig compote, a seemingly odd match that tastes divine.
Cardamom Fig Compote
- 1/2 lb quartered dried figs
- 3 Tbsp butter
- 2 Tbsp turbinado sugar
- 3 Tbsp honey
- 1/4-1/2 cup pear cognac
- 1-2 tsp freshly ground green cardamom
- 1/4 tsp sea salt
Add the butter, sugar, honey, cardamom, salt and 1/4 cup of cognac to a medium sized sauce pan. When the syrup begins to bubble, lower heat to a simmer and add figs. Cook, covered for 30 minutes. If more cognac is needed, add the remaining 1/4 cup and cook for another 15 minutes. Serve.
Caramelized Onion Cheddar Scones
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 Tbsp sugar
- 6 Tbsp butter (that is cold but softening)
- 1/2 cup milk
- 1 onion, caramelized
- 1/2 cup shredded cheddar cheese
- 1 beaten egg
- extra shredded cheese for topping the scones
Caramelize an onion on the stove. Place in a bowl, and refrigerate. Preheat oven to 425 degrees. Mix the first four ingredients, then cut in the butter until there aren’t any chunks of butter left. Slowly add the milk, until the dough is sticky and stays together. You’ll probably need to use a couple more tablespoons of milk. Add the cheese and onions, mix as little as possible. Gather the dough into a ball and place on a floured surface. shape it into a rectangular log, and cut into wedges with a sharp knife. You should get about 10-12 scones out of the recipe. Dip the top of each wedge into the bowl with the egg and then place on a cookie sheet. Bake for about 10 minutes, then remove and spread with the remaining shredded cheese. Return to oven and bake until golden brown. Serve with fig compote or by themselves.
*Note: handle the scone dough as little as possible for the best results.