Active Time

　　25 min

　　Total Time

　　1 hr

　　Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.

　　

Ingredients

Makes 20 scones

　　3/4 cup well-shaken buttermilk

　　1/4 cup pure maple syrup

　　1/2 cup plus 2 tablespoons heavy cream

　　3 1/2 cups all-purpose flour

　　3/4 cup sugar

　　1 teaspoon salt

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes

　　1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)

　　2 large egg yolks

　　

Special Equipment

parchment paper

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

　　

Step 2

Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)

　　

Step 3

Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.

　　

Step 4

Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).

　　

Step 5

Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.

　　

Step 6

Transfer to a rack and cool to warm.

　　Cooks' note:

　　Scones are best eaten the day they're made.