This is another long-ago Long Distance Kitchen recipe (from last August, cough cough), but so scrumptious that it shouldn’t be forgotten – Figgy Buckwheat Scones from Good to the Grain.  In fact I’ve made them twice, and I’ve been considering playing around with the dough recipe to see what else I can do with it.  It turns out that I love the flavor of buckwheat – there’s another Good to the Grain recipe from October to share soon.

This is a two part recipe – first, you make a batch of Fig Butter – figs cooked with red wine and port and spiced with cloves, anise and cinnamon, then pureed with butter.  The fig butter recipe makes more than you need for a single batch of scones, and the extra is delicious on toast.  It disappears around here.

The second part of the recipe is a fairly classic scone recipe made with about half buckwheat flour and half all-purpose.  The buckwheat flavor is fantastically nutty and a nice complement to the rich fig butter, which might overwhelm a lesser scone.

You roll the dough out, spread fig butter on it, then roll it up into a log and cut it into fat slices, which get turned on their sides and baked into spirals of goodness.

The middle is a little gooey with the fig and the outside is crisp and crunchy.

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