Mission Fig, Rosemary, Anise, and Pistachio Scones from Bien Cuit: The Art of Bread by Zachary Golper

Name: Mission Fig, Rosemary, Anise, and Pistachio Scones from Bien Cuit: The Art of Bread by Zachary Golper
Ingredients: 1 gram (½ tsp) ground anise seeds; 1 gram (generous ⅛ tsp) fine sea salt; 7 grams (1½ tsp) baking powder; 120 grams (¾ c + 2 tbsp) white flour, plus additional for the work surface; 60 grams (¼ c + 2 tbsp) unsalted shelled pistachios; 3 grams (1½ tbsp) fresh rosemary leaves; 65 grams (4 tbsp + 2 tsp) unsalted butter; 45 grams (¼ c + ½ tbsp) dried Mission figs, cut into ¼-inch (6 mm) rounds; 95 grams (¼ c + 2½ tbsp) cold buttermilk, plus additional for brushing the top of the scones; 25 grams (2 tbsp) light brown sugar; 35 grams (3 tbsp) granulated sugar

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I was playing around with a few ideas for scone flavor combinations one afternoon when Peter suggested rosemary and dried fig: a pungent, savory herb matched wi

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Ingredients

1 gram (½ tsp) ground anise seeds
1 gram (generous ⅛ tsp) fine sea salt
7 grams (1½ tsp) baking powder
120 grams (¾ c + 2 tbsp) white flour, plus additional for the work surface
60 grams (¼ c + 2 tbsp) unsalted shelled pistachios
3 grams (1½ tbsp) fresh rosemary leaves
65 grams (4 tbsp + 2 tsp) unsalted butter
45 grams (¼ c + ½ tbsp) dried Mission figs, cut into ¼-inch (6 mm) rounds
95 grams (¼ c + 2½ tbsp) cold buttermilk, plus additional for brushing the top of the scones
25 grams (2 tbsp) light brown sugar
35 grams (3 tbsp) granulated sugar