Bake Club (Fig & Manchego) Scones

Makes 8 pieces

1 cup cake flour

1 cup ap flour

⅓ cup sugar

1 tablespoon baking powder

¾ teaspoon salt

1 stick butter, cold (for once!)

½ cup buttermilk

1 ea large egg

• ½ cup Figs, chopped
• 1 ½ cups Manchego, shredded 
• Sugar-in-the-raw for top texture

1. Heat oven to 350F and grease a baking sheet.
2. In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda to combine. Grate cold stick of butter over the bowl in full, then mix by hand until small pea size clusters form. 
3. In a small bowl, mix buttermilk and egg together and pour all but ¼ cup over flour mixture, tossing the dries and the wets (NOT mixing) to combine. Toss in fresh fruit, if you like. At this point, your dough should look wet but still shaggy. Let dough sit for 5 minutes, it will hydrate on its own!
4. Pop the dough out onto the baking sheet and pat into a round loaf as tall or as flat as you want your scone. Using a long knife or bench scraper, cut the round into triangles as you would a pizza pie. Use an offset spatula to separate the triangles slightly so hot air and get through and caramelize all edges.
5. Brush or massage reserved eggy butter milk over the surface and edges of each triangle. Sprinkle as much sugar-in-the-raw as you like.
6. Bake 25-30 minutes or until golden brown on the edges. Let cool slightly but don’t wait too long, scones are meant to be eaten warm and fresh (freeze the dough or a portion of the dough if you don’t plan on devouring with friends/family today)!