California Fig, Smoked Gouda, Chinese Chive, and Bacon Savory Scones

Directions

1. Preheat a convection or conventional oven to 350°F.

2. Combine the all-purpose flour, California Fig Sugar, powdered sugar, baking powder, salt, smoked paprika, and butter (cold and cubed), in a mixer fitted with the paddle attachment.

3. Begin mixing for 2 minutes on low speed, gently breaking the butter into the dry ingredients.

4. Toss in the California Dried Figs Diced, chopped bacon, shredded gouda, and chopped chives.  Mix for 20 seconds and pour in the heavy cream and egg.

5. Continue to mix the dough until it comes together. Put the entire dough on a table.

6. Once on the table, continue to mix the dough with your hands to form a 10-inch diameter circle.

7. Using a knife, mark 12 pieces. Start by quartering the circle, separate the quarters and cut those into thirds, until you have 12 equal-ish portions.

8. Place on sheet pans lined with parchment paper and sprayed with non-stick spray.

9. Bake the scones for 20 minutes in a convection oven or 25 minutes in a conventional oven. To make sure you bake completely, test by gently pressing on top. If it springs back, it’s bake in the middle otherwise if it gives way, bake longer, by 2-minute increments.

For the California Fig Sugar