Roasted Figs on Herbs Scones with Roquefort Whipped Cream | RICARDO

Ingredients

• 3 cups (750 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) baking powder
• 1 tablespoon (15 ml) sugar
• 1 teaspoon (15 ml) salt
• 3/4 cup (180 ml) chilled salted butter, cut into cubes
• 1/4 cup (60 ml) chopped fresh chives (optional, see note)
• 1/4 cup (60 ml) chopped flat-leaf parsley (optional, see note)
• 1 1/4 cups (310 ml) buttermilk
• 1 cup (250 ml) 35% cream
• 2 tablespoons (30 ml) crumbled Roquefort cheese
• 4 fresh figs, sliced
• 2 tablespoons (30 ml) honey