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“These scones are especially good because the hazelnuts are caramelized, giving the dough a different flavor than what you get when using just toasted hazelnuts,” says Margarita Manzke.”And they’re also crunchier than toasted hazelnuts. In contrast, the figs are very soft and luscious.”
About 4 1/2 cups blanched hazelnuts, toasted and warm
1/4 cup granulated sugar 2 cups water
4 cups all-purpose flour 1 tablespoon plus 2 teaspoons baking powder
1/2 cup granulated sugar 1/2 teaspoon fine sea salt 1 pound plus 5 ounces fresh
figs, stemmed and diced 3 tablespoons plus 1
teaspoon heavy cream ⅓ cup honey
To make the caramelized hazelnuts: Preheat the oven to 350 degrees. Put the hazelnuts on a baking sheet in a single layer. Toast the nuts until golden brown and fragrant, 10 to 15 minutes, stirring once during cooking. Remove from the oven and set aside to cool slightly (they should still be warm when you caramelize them).
Line a baking sheet with a silicone mat. Combine the granulated sugar and water in a saucepan, making sure that the sugar is all wet.
Attach a candy thermometer to the side of the pan. Bring to a boil over medium-high heat. As soon as the sugar reaches 235 on the thermometer (softball stage), add the warm toasted hazelnuts. Stir with a wooden spoon until the sugar crystallizes. Continue stirring, waiting for the sugar to melt, turn into caramel, and coat the hazelnuts. As soon as all the hazelnuts are coated with the caramelized sugar, pour onto the baking sheet. Spread out the caramelized hazelnuts in a single layer with the wooden spoon. Set aside to cool. As soon as the hazelnuts are cool enough to touch without burning your fingers, separate them by pulling the nuts apart. This will prevent them from sticking to each other and will keep them all separate once cooled. These will keep in an airtight container for up to 2 weeks. Put the flour, baking powder, granulated sugar and salt in a large bowl and whisk to combine. Add the figs and hazelnuts and, stirring them with a wooden spoon, dredge them in the flour mixture. Pour the contents onto a work surface and make a well in the center.
In a separate bowl, mix the cream and honey. Pour into the well of the flour mixture. With a plastic dough scraper, slowly bring the dry ingredients into the center. Use a cutting motion with the dough scraper to incorporate the ingredients, being careful to limit the number of times you do this so as not to overwork the dough.
Line 2 baking sheets with parchment paper.
Divide the dough into 4-ounce mounds and place them, spaced evenly apart, on the prepared baking sheets. Chill for 20 minutes in the freezer. Preheat the oven to 350 degrees.
Bake the scones until golden brown and a toothpick or cake tester inserted into the center comes out clean, 20 to 25 minutes, rotating the pans after 12 minutes to ensure even baking. Remove the scones from the baking sheets and cool on a cooling rack. Serve immediately. These are best the day they are made.
Makes 24 scones.
Per scone: 306 calories (percent of calories from fat, 49), 6 grams protein, 35 grams carbohydrates, 3 grams fiber, 17 grams fat (2 grams saturated), 3 milligrams cholesterol, 143 milligrams sodium. Reprinted with permission from “Baking at République” by Margarita Manzke, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House, Inc.