Fig and Goat Cheese Scones with Thyme Drizzle
I love love love savory scones and what could be better than Fig and Goat Cheese Scones with Thyme Drizzle? Anything with the word “drizzle” makes my ears perk up!! Thyme drizzle is a very intriguing concept…what exactly is this? And, can we talk about the combination of dried figs, creamy goat cheese and toasted walnuts, all wrapped into a fluffy scone??
This is a perfect “bread” to serve in the Thanksgiving bread basket…be sure to make one for every person as they will all be grabbing these!
The scones begin by making the dough. I love that we startr with the food processor…flour, sugar, thyme, baking powder and salt all get mixed together. The cold butter gets pulsed in and then the batter gets transferred to a large bowl.
At this point, mix in the figs, walnuts, goat cheese and heavy cream and blend until well-combined. This will be a crumbly batter.
Dump the batter onto a floured work surface and knead it a few times to bring it all together into a cohesive disc.
Press that disc into a round pan so that you can divide it into 8 even wedges. Carefully extract them from the pan and place them on a parchment-lined baking sheet.
Brush the tops of the scones with an egg wash and bake for 12-15 minutes or until the tops are golden.
Now for the fun thyme drizzle…begin by making thyme syrup. Put sugar, water and thyme sprigs into a small saucepan and boil until the sugar dissolves, about 5 minutes. Let the syrup cool and remove the thyme sprigs.
Once cool, mix confectioners’ sugar and the thyme syrup in a small bowl.
Drizzle the drizzle (haha) over the cooled scones. get ready to enjoy the heck out of your “bread basket”! Happy munching!
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Fig and Goat Cheese Scones with Thyme Drizzle
Makes: 8 scones
Prep Time: 40 minutes
Bake Time: 18 minutes
Total Time: 2 hours & 20 minutes
Ingredients
Scones:
- 2 cups (250 grams) all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp fresh thyme leaves
- 1 tbsp baking powder
- 2 tsp kosher salt
- 5 tbsp cold unsalted butter, cubed
- 6 ounces goat cheese, crumbled
- 3/4 cup chopped dried figs
- 1/2 cup chopped toasted walnuts
- 1 cup plus 1 teaspoon heavy whipping cream, divided
- 1 large egg
Thyme Syrup:
- 1/4 cup granulated sugar
- 1/4 cup water
- 4 sprigs fresh thyme
Thyme Glaze:
- 1/2 cup confectioners’ sugar
- 2 tbsp Thyme Syrup
Instructions
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.
Recipe from Bake from Scratch
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