California Fig and Orange Scones with Orange Cardamom Glaze
Celebrating the Quality of California Figs
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Cooking tools:
- Oven
- Mixing bowl
- Pastry cutter
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Rolling pin
- Cookie cutter
- Baking sheet
- Pastry brush
- Whisk
- Fine-mesh sieve
- Spoon
Ingredients
- 5 cups self-rising flour
- 1/2 cup sugar
- 1 ½ teaspoons baking soda
- 1 cup salted butter, cubed and frozen
- Zest of 1 orange
- 1 ¾ cups buttermilk
- 1 tablespoon fresh orange juice
- 10 ounces California Dried Figs, stems removed and finely chopped
- 1/4 cup heavy cream or half and half
- 1 large egg yolk
- 1 cup sifted powdered sugar
- 2 tablespoons hot water (or more if you prefer a light glaze)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon almond extract
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