The distinctive sweetness of figs pairs perfectly with the full-bodied tang of blue cheese, making these a perfect treat.
Makes about 24
3 cups gluten-free all-purpose flour
4½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup chopped dried figs
½ cup blue cheese crumbles
1¾ cups cold heavy whipping cream
1 large egg
2 tablespoons turbinado (raw) sugar
Preheat oven to 400°.
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, and salt, whisking to combine. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Add figs and blue cheese, stirring to combine. Set aside.
In a small bowl, combine cream and egg, whisking well. Add to flour mixture, stirring until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheets. Sprinkle tops of scones with turbinado sugar.
Bake until light golden brown, 13 to 15 minutes.
Serve warm.