~We have had the incredible fortune of swimming in figs for about 2 or 3weeks this summer.... and how lovely they are!! Kg's mum has 2 beautiful trees just steps from her kitchen door. Part of our heat coping stradegy this summer has been late day swims at Ma Mi's and drying off a bit while picking the figs . Burger has keen eyesight(much more so than me) and took great pride in spotting the ready to pick delectables. I love them freshly plucked and can eat 'em by the pound but there are sooo many lovely things to make with them as well. Ma Mi makes fig preserves ( amazing biscuit /ice cream topper...i might could beg the recipe from her to share with you ins). I used all of our harvest making scones.....this recipe is BY FAR my favorite scone recipe right now and I will definitely be making variations with other fruit. The biscuit had the perfect tenderness. it is a drop scone which really helps with the under working of the dough.I substituted agave nectar for the maple syrup out of need...it was perfect all 3-4 times I made them.
I also discovered the art of making butter when I made these. I did not have butter milk so (!!!???!!!)I cruised the inter web for a solution. I had no idea that with heavy cream you could literally whip up your own butter and butter milk. This seems silly to me now considering how often I whip up cream 'round here..but i never over whip! It is super easy and quite satisfying and the butter is quite amazing, especially on fresh baked figgy scones.
It is so easy I am gonna tell you how to do it right now...
making butter(and buttermilk)
ingredients and tools 1 cup of heavy cream kosher salt(totally optional) pint jar with tight lid 20-35 min a strong arm patience
1. fill your clean jar half way with heavy cream. and start to shake and then shake it a whole lot more. It will turn into whip cream first.
2.Then slowly it will begin to separate. keep shaking till there is a clump.
3. pour off the liquid from the fat . that is your fresh buttermilk.
4.clean your butter ball. In the original instructions(which I cannot locate at the moment) I read it said to need the butter in a little cold h2o to clean. IN this lovely book (I have since brought home from the library ) it says to put some h2o in the jar and shake then pour off the h2o; repeating 3 or 4 times until the h2o is clear. I have not tried that method yet but sounds way better than the kneading method.
5.mold your butter. I made a log once twisted in wax paper and then also just put it in a ramekin .Honestly we ate it so quickly it did not matter. Just make sure you cover it so it does not absorb any odors from the fridge.
Spotted above the Mainstage...
5 hours ago