Walnuts bring the perfect amount of crunch to these light and herbaceous scones—the ideal teatime treat.
Fig, Walnut, Goat Cheese, and Thyme Scones with Thyme Glaze
- 2 cups (250 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 2 tablespoons fresh thyme leaves
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 5 tablespoons (70 grams) cold unsalted butter, cubed
- 6 ounces goat cheese, crumbled
- ¾ cup (96 grams) chopped dried figs
- ½ cup (57 grams) chopped toasted walnuts
- 1 cup plus 1 teaspoon heavy whipping cream, divided
- 1 large egg
- Thyme Syrup:
- ¼ cup (50 grams) granulated sugar
- ¼ cup water
- 4 sprigs fresh thyme
- Thyme Glaze:
- ½ cup (60 grams) confectioners’ sugar
- 2 tablespoons Thyme Syrup
- Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
- For scones: In the work bowl of a food processor, place flour, sugar, thyme, baking powder, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
- Transfer dough to a large bowl, and fold in goat cheese, figs, walnuts, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
- In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
- For thyme syrup: In a small saucepan, bring sugar, ¼ cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Remove and discard thyme sprigs.
- For thyme glaze: In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth. Drizzle over warm scones.