There’s just something about fresh scones. Once we got a basic scone recipe down, the possible variations became endless. Our newest creation, and possibly new favorite, is this fresh fig and chocolate chip scone. If you have leftover figs and some hungry rescued chickens, fresh figs are a favorite with our feathered friends as well!
– Rosemary Van Kleeck
Fig Chocolate Chip Scones
[Makes 8 scones.]
1 cup soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup white sugar (+ optional 2 tablespoons brown sugar for sprinkling)
1/2 teaspoon nutmeg
1/2 cup vegan chocolate chips
1/2 cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups chopped fresh figs (we used black missions)
Preheat the oven to 375 F.
Lightly grease a scone pan or a baking sheet for drop scones. Measure out the milk in a large measuring cup and add the vinegar to it. Whisk and set aside to curdle.
Combine the flour, baking powder, salt, sugar, nutmeg, and chocolate chips. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine.
Carefully fold in chopped figs.
Distribute batter evenly in scone pan, or scoop ~1/4 cup portions onto a baking sheet for drop scones. Dust the tops of the scones lightly with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool for at least ten minutes before removing from pan.