I made these on a rainy day so it was difficult to get a decent photo and they were so tasty they didn't last long enough to get a photo of the next day (seriously, they're that good!)
Makes 8 scones
1 1/2 cups oats, quick or old fashioned
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour
1/3 cup brown sugar
Regular sugar for sprinkling over top of scones
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1-7 oz. tube of almond paste
1. Heat oven to 375 degrees F.
2. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; allow to cool
3. Increase the oven temperature to 450 degrees F.
4. Line a second baking sheet with parchment paper.
5. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
6. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
7. In a food processor combine flour, 1/3 cup brown sugar, baking powder,
and salt and pulse until combined, drop the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal. Transfer ingredients into a large bowl.
8. Cut tube of almond paste into small pieces and combine into flour/butter mixture with your hands until almond paste is spread throughout the flour mixture.
9. Stir in the cooled oats.
10. Pour in liquid ingredients and combine with a spoon. Mixture should be fairly wet and easy to blend at this point.
11. Mix the dough by hand in the bowl until the dough forms a large blended mass.
12. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface and gently spread into a round circle, about 1 inch thick. Dust the top with the remaining oats.
13. Using a serrated knife, cut the dough into 8 wedges and set on
the parchment-lined baking sheet, spacing them about 2 inches apart.
14. Brush the surfaces of the scones with the reserved egg mixture and sprinkle lightly with sugar.
15. Bake until golden brown, 12 to 14 minutes;
Allow the scones to cool slightly before serving.
Quick Fig Jam
15 or so Brown Turkey figs, washed and halved
Juice of half a lemon
Zest of half a lemon
1/4 cup sugar
3/4 cup sugar
Place the water and sugar in a small saucepan and cook over medium heat. Once the sugar has melted, add the fig, lemon, and zest. Let simmer for 40-50 minutes stirring periodically with a rubber spatula. Keep an eye on the mixture so that the figs don't begin to burn. Once the figs have broken down and the water has evaporated out of the pan the jam is done. You can mush the figs in the pan as they cook to help them break up. Cool completely and then transfer to a small jar. This jam should last in the refrigerator for a few days.
