Saturday, November 27, 2010

Buckwheat Fig Spirals

This recipe is loosely adapted from the recipe for Figgy Buckwheat Scones from 101 Cookbooks. I kept the scone recipe the same but swapped the original fig jam for the fig newton filling from Anna Olson's fig newtons. I really liked the idea of using buckwheat flour in scone form. I had previously only encountered buckwheat flour in pancakes and crepes so this gives me another option for utilizing this delicious flour.

In this application, the buckwheat gave the scones a sweet nutty flavour that made them taste toasty and comforting.The fig filling made just enough to fill the spirals. It was jammy and thick, but not too sweet due to the use of applesauce and orange juice as opposed to sugar for sweetness.
These were so delicious straight from the oven and served with warm apple cider they were perfect for a crisp fall afternoon.

Buckwheat Fig Spirals
makes about 12
time: 1-1/2 hour

  • 1 cup buckwheat four
  • 1-1/4 all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1-1/4 cups heavy cream
  • 1 cup fig filling (a full recipe of filling as given below)
  1. Sift the dry ingredients together int a large bowl. Add the butter to the dry mixture. Cut in butter using fingers or a pastry blender until the butter forms pea sized clumps.
  2. Add the cream and stir gently until all the flour is moistened to form a stucky dough.
  3. Transfer the dough to a well floured surface. Flour your hands to prevent sticking and pat the dough into a rectangle. Using a rolling pin, roll the dough into a rectangle that is 8 inches wide, 16 inches long, and 3/4 inches thick. If at any time the dough rolls off into a different direction, just pat it back into shape. As you are rolling, periodically run a pastry scraper under the dough, and flour the top to prevent sticking.
  4. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so it forms a neat log, 16 inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.
  5. Use a sharp knife to slice the log in half. Put ht e halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. ( the dough can be kept covered in the fridge for up to 2 days.) While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. After chilling, take both logs out of the refrigerator and cut each half into 6 equal pieces about 1-1/4 inch wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.
  7. Bake for 38-42 minutes (mine took about 30-35 minutes), rotating the sheets halfway through. The scones are ready to come out when their undersides are golden brown. these are best eaten warm.
(adapted from 101

Fig Filling:
• 1 cup diced dried figs
• ½ cup fresh orange juice
• ½ cup unsweetened applesauce
• 4 teaspoons lemon juice
• ½ ground cinnamon

For filling, combine all ingredients in a small saucepan and bring to a simmer. Simmer until all liquid is absorbed, about 10 minutes. Let cool, puree in a food processor and chill completely.

(adapted from: Another Cup of Sugar by Anna Olson)

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