For most of my life, I thought Figs were a mythical kind of fruit. You know, like the fruit equivalent to a Pegasus or a Griffin.
To be fair, I never actually saw a whole fig in the flesh until my adult life. I had two fig references in my wheelhouse:
1) Fig Newtons: A delightful snacking cookie. I thought the person who made these cookies was named Mr. Fig Newton. I once asked my Grandfather what the filling was inside these cookies, to which he replied “something prunes.” As you can imagine, this threw me off the scent. As far as I was concerned Mr. Fig Newton was sitting in his house baking cookies filled with “something prunes.” I asked no questions.
2) Christmas Caroling: You know those lyrics in We Wish You A Merry Christmas? There is a whole verse where we demand something called “figgy pudding.” In my mind this sounded totally gross, and I didn’t ask questions. I assumed this so-called pudding was probably mushy, stinky, and something from tales of yore. I had visions of people clad in bonnets and bodices scooping chunks of wobbly pudding out into the hands of Christmas carolers. Whatever this stuff was, it was for sure old timey, as I’d never heard of it in my modern world. What ancient sorcery was this? I don’t know. Maybe it was “something prunes.” Probably “something prunes.”
It wasn’t until I was grown that I would be educated on this here fruit. I was schooled by a five year old. I asked a kid what kind of fruit that was in his lunchbox. He replied “It’s a FIG, of course.” Wait a sec. My mind was blown. All those years of not knowing. All those years of “something prunes.” I was twenty three years old. Also, did that kid really need to say “of course”? I mean, way to rub it in. Later that year, I made it a point to bite into a fig. It was glorious. It tasted like jam. I was sold. I was also kind of crushed that Mr. Fig Newton was not a real man. Fast forward to now. I’m an adult who knows things about figs. I buy them at the grocery store. I chop them up. I pair them with chocolate. I bake them in batter. It’s a good thing we’ve got going. When you heat up figs they get even sweeter and more jam like. Who doesn’t want to bite into a scone and be met with jammy, hot fruit and melty dark chocolate? I’m going to say either no one, or more likely people who like joy. That’s right I said it. Harsh? Probably.
Almond meal makes such awesome scones! They come out a little bit like muffin tops. Slightly crisp on the outside, but soft on the inside. They are totally addicting, especially when loaded with figs and coarsely chopped dark chocolate chunks. Yum.
After folding your batter together, you simply use two spoons to divide and scoop the batter out onto a piece of parchment paper. The parchment paper is so helpful when baking with almond meal, since the batter can be sticky. Pop your baking sheet in the oven and marvel as your house starts to smell like what I can only imagine the mythical Mr. Fig Newton’s house would have smelled like… plus chocolate.
They are done when they’re a light golden brown. I always have trouble giving them a couple of minutes to cool down and harden up a bit. It’s a little bit like torture, but it is in your best interest. If I had a dollar for every time I burned my tongue on a baked good, I’d at least have thirty dollars. That’s not that impressive. Oh, well. Still… it’s not the best way to make thirty bucks.
Once they’re done, you can totally take three of them and eat them in quick succession while dunking them into a glass of almond milk. This is my tried and true method.
Now… bring on the figgy pudding!!
Adapted from The Gluten-Free Almond Flour Cookbook by, Elana Amsterdam.
- 2 1/2 cups almond meal
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 eggs, whisked
- 5 figs, stems removed and diced
- 1/2 cup coarsely chopped dark chocolate
- Preheat your oven to 350 degrees.
- Line your baking sheet with parchment paper and set aside.
- In a large bowl mix all of your dry ingredients together.
- In a separate bowl mix together your coconut oil, maple syrup and eggs until they are all combined.
- Add your wet ingredients into your dry ingredients and stir until well combined and there are no longer any pockets of dry ingredients.
- Add in your chopped up figs and your dark chocolate.
- Fold the mixture gently until the figs and the chocolate are distributed evenly throughout.
- Spoon out your mixture onto your parchment lined baking sheet into 12 even portions.
- Bake for 13-17 minutes, or until they are golden brown and a toothpick inserted into the center of your scone comes out clean.
- Allow to cool for fifteen minutes or so on the baking sheet.
- Serve and enjoy!
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