Jammy Raspberry and Walnut Scones
makes about 18 scones
2 1/2 cups whole walnuts
2 cups flour
1/3 cup light brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup dried figs, halved
12 tablespoons chilled unsalted butter
1/2 cup milk
1 egg, beaten
2/3 cup raspberry jam
Heat the oven to 350°F and prepare two baking sheets by lining with parchment.
In the bowl of a large food processor pulse the walnuts with the flour, sugar, baking powder, salt, and cinnamon for about 10 seconds, or until the walnuts are roughly crumbled into the dry mixture. Add the figs and butter and process for another 10 seconds, or until the the figs are finely processed and the butter is breadcrumb texture. Add the milk and egg and pulse just until it comes together in a cohesive dough.
(Alternatively, you can finely chop the walnuts and figs in a mini chopper and mix with the dry ingredients. Then work in the butter until it is the texture of fine breadcrumbs, using your fingers or a pastry blender, and gently mix in the wet ingredients.)
Sprinkle the counter or a board with flour, and pat the dough out about 3/4-inch thick. Cut out 3-inch rounds using a biscuit cutter or glass. Place on prepared baking sheet and make gentle indentations in the top of each scone with your thumb or the back of a spoon. Fill each indentation with a generous spoonful of jam.
Bake for 18 to 22 minutes or golden. Serve warm but not hot.