A sweet glaze tops these fig and hazelnut scones
I’m still recovering from my surgery, but you just can’t keep me out of the kitchen. Katie picked these figs the other day and I just had to make something with them or they would just go bad. It’s been a while since I invented a new scone so figs seemed just the right thing. I still had toasted hazelnuts from making the ice cream earlier in the week so these two items would pair nicely. And I just happen to have some hazelnut liqueur in the house, so the glaze will have a nice hazelnutty flavour.
I used my standard basic scone recipe that can be found in my“Everybody Must Get Sconed” post. The substitutions are as follows:
Substitute (1) hazelnut liqueur for the vanilla (2) cardamom for the nutmeg, trim stems and bottoms of 5 large firm, ripe figs, any variety, and cut into bite size pieces. Add 1/3 cup chopped toasted hazelnuts.
Mix and bake as directed. While scones are baking, sift 2 cups of powdered sugar into a bowl, add 1 tbsp hazelnut liqueur and 2 tbsp heavy cream or half n half. Mix until smooth. It should be a nice glazing consistency. Glaze scones while they are still hot, minutes after you pull them from the oven. Allow the scones to cool a bit and the glaze to set. Enjoy them warm or at room temperature.
Vampire Gran's Kitchen 
I ate one of those scones in the picture and it was the best scone ever. It was light, moist, sweet and nutty. I just hope the vampiregran doesn’t let the baking get in the way of her recuperating.
Oh my, these look good! In fact, it was tempting to lick the screen. We live in hazelnut country so I’m always looking for recipes along these lines. Thank you!