1 cup whole milk cold
¼ cup granulated sugar
1 teaspoon salt
3 cups all-purpose flour
2 and ½ teaspoons baking powder
10 tablespoons butter cold, salted or unsalted
½ cup fig jam
Glaze (optional):
1 cup powdered sugar sifted then measured
3 to 4 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside. In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside. In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of cold butter into 1/2-inch pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together. Lightly flour a pastry board and gently roll the dough out into approximately 14x8" rectangle. Spoon the fig jam over the dough and smooth evenly. The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Then fold the bottom 1/3 over the top portion. Pinch the ends to hold the jam inside. Next, fold the dough in half. With the rolling pin, gently flatten to an 8x4" rectangle. You can cut the dough any way you want. I like to cut it into triangles. Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.