How to Make Your Own Irish Scones with Fig and Lavender

Irish scones are an essential part of an Irish breakfast. If you live on the Emerald Isle, it’s common to have a breakfast with a friend or relative featuring these delicious freshly baked scones along with a hot cup of tea. Here’s our take on an Irish scone, complete with fig and lavender.

INGREDIENTS:

• 2 cups all-purpose flour 
• 1/2 cup granulated sugar 
• 2 ½ teaspoons baking powder 
• ½ teaspoon salt
• 8 tablespoons unsalted butter, frozen 
• 2 teaspoons dried lavender
• 1 cup dried figs, quartered
• 1 cup heavy cream (approximately)
• 1 large egg
• Optional raw sugar for topping

INSTRUCTIONS:

• Preheat oven to 400 degrees.
• Work the flour, sugar, and baking powder together with your hands in a large bowl. Grate the frozen butter using a box grater and add to the flour mixture and combine until mixed – small clumps the size of peas may still exist.  Add salt, lavender, and figs, and gently combine with hands without overmixing.
• Add egg and add approximately a half-cup of heavy cream, watching moisture content. Dough should remain dry and somewhat shaggy. Slowly add any additional cream a tablespoon at a time while lightly working and pressing dough into a mass. Move dough to counter and with floured hands, work dough into a ball as best as possible, adding additional cream if necessary to retain a fairly dry dough.
• Press dough into an 8-inch disc and top with raw sugar if desired. With a sharp knife or bench scraper, cut into 8 wedges. Arrange dough on lined baking sheets, with dough wedges facing opposite directions on the baking sheet.
• Bake for 18 – 26 minutes or until golden brown around the edges and lightly browned on the top.