Scones present us with an excellent blank canvas that allows our culinary creativity to shine through. Caramelized onion, pancetta, fig scones is my new pastry creation. I tell you, these babies hit the spot for breakfast, lunch, or dinner. I am speaking from personal experience when I say this.
Until recently, my experience with scones was limited to the sweet variety. Then, a few months ago I went to a retirement party for a colleague. One of my co-workers who happens to be an excellent cook brought a set of savory scones to the party. The blue cheese and pecan scones BLEW ME AWAY, and also inspired me to create my own flavor profiles. Soon after that party I made feta and walnut scones; they were a family hit. So, I said to myself:”Why stop there?” And the adventure continued.
Caramelized onion, pancetta, fig scones go well with a side of mixed greens, a cup of coffee, or a glass of wine. I you can’t find pancetta, pieces of thick bacon work just as well. Pancetta is similar to pork belly; it is cured with salt and also other aromatics. On the other hand, bacon is cold smoked after it is cured. Here’s the pork lesson for today.
Finally, caramelized onion, pancetta, fig scones will keep for a couple of days in your refrigerator. I hope you like this recipe as much as my family and I do. And most important, don’t forget to spread the love and share the recipe so your friends can enjoy it too!
Caramelized Onion, Pancetta, Fig Scones
Bake some delicious and simple melt in your mouth savory scones with carmelized onion, pancetta and figs. You will love these for breakfast, lunch or dinner.
- 3 cups flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1/2 tsp sugar
- 9 Tbsp unsalted butter cold and cut into pieces
- 1 1/3 cup half and half
- Cook the pancetta in a skillet until the pieces begin to brown. Transfer the pancetta to a place lined with paper towel. Save the pancetta grease.
- To caramelize the onions, saute onion slices in the pancetta grease until translucent. Sprinkle with the brown sugar, and cayenne pepper then turn down the heat. Allow to cook for about 45 minutes uncovered.
- Preheat oven to 425'F.
- In a food processor place flour, baking powder, salt, and sugar. Pulse a few times to combine all the ingredients.
- Add in the butter and continue to pulse until the mixture forms resembles a coarse meal.
- Transfer to a large bowl. Add the figs, pancetta, caramelized onions, and thyme.
- Slowly add in the half and half while mixing with a spatula or wooden spoon.
- Transfer dough to a floured surface, and knead the dough until in comes together. The dough will be moist, but able to be rolled.
- Using a rolling pin, roll out dough into the shape of a rectangle that is about 12" x 6" by 3/4".
- Cut the rectangle in half lengthwise. You will now have 2 rectangles that are 12" x 3".
- Cut each rectangle into 4 pieces. Cut each rectangle across in order to make two triangles.
- Line a baking sheet with parchment paper and place rectangles on top. Place in the freezer for about 10 minutes.
- Brush with cream then immediately bake for about 15 minutes, or until cake tester comes out clean. The scones should be slightly brown.