Monday, January 3, 2011
Happy New Year, everyone! This year, I skipped on the mochi and baked these for the New Year’s day breakfast. It’s nothing special, save that the figs came from my landlord’s backyard. They gave me a jar of homemade fig jam for Christmas, which has become my favorite fig jam. It’s made with two simple ingredients: big and plumped organic Mission black figs and sugar. No pectin or any other preservatives is used. They also didn’t use much sugar, so that you can actually taste the natural sweetness from the figs.
I wanted to keep the flavor of not-so-sweet-but-still-figgy in these scones. So instead of adding sugar in the dough like a typical scone recipe, I used no sugar and used this fig jam. But because I like my scones to have a caramelized crispy top, I sprinkled some raw brown sugar on the top. It turned out that the scones weren’t sweet at all even with five tablespoons of jams. I ate it with more fig jam, just like how some people spread more butter on baked buttery scones.
It was quite wholesome. It still had the scone-desired, flaky, buttery texture, but the texture of whole wheat didn’t get defeated. The roughness and graininess was still there. Figs are also naturally high in fiber, so you could call these extra high fiber scones. Having something healthy for the first bite of the year made me feel good. But even though it’s a good start, I’m still not making any New Year resolutions (because I’m superstitious and I don’t want to jinx myself) but I hope we all stay healthy in 2011!