Scones with cream and fig jam
Here is a gourmet recipe to prepare scones with cream and fig jam. Serve as a dessert or snack.
1. Preheat the oven to 210°C (th. 7). Pour into a bowl 350 g flour, 1 teaspoon of yeast and 100 g of muesli. Salt. Add 100 g of butter cut into cubes, mix the dough until a sandy texture.
2. Add 2 tablespoons of brown sugar, 22 cl of yogurt, 3 tablespoons of whole cream and the orange zest. Mix and form a ball.
3. Work the dough on a floured surface and roll out for a thickness of 3 cm. Cut dough into rounds. Place them on a buttered baking sheet.
4. Mix 5 cl of milk with 1 egg yolk and brush the scones. Sprinkle 20 g of muesli on the scones and bake for 15 minutes.
5. Boil 5 cl thick cream with 2 split cardamom seeds. Remove from the heat, leave to infuse and refrigerate for 2 hours.
6. Mix the heavy cream with icing sugar. Stir into the infused cream. Serve with the cream and fig jam.
Photo credit: Sucré Salé
