Whole Wheat Shortbread Scones with Maple and Figs

I have had my heart set on making a batch of whole wheat scones for quite some time. These particular scones have a unique texture, much like a cross between a shortbread cookie and a scone.  A bit drier than a traditional scone, but equally delicious with ample melt-in-your-mouth buttery toastiness.  They have quite a bit going on flavor-wise as well, including nutty whole wheat, oats, maple syrup, walnuts and dried figs.  They're not too sweet, which I love.  For a less shortbread-like texture, one might try adding a big more milk or cream.  I, however, thoroughly enjoy the crumbliness of these scones.  Perfect for breakfast with a hot mug of tea. These scones come out of the oven toasty, nutty, earthy and smelling of maple.  Not quite traditional, but certainly delicious and they've definitely fulfilled my whole wheat scone craving.

Whole Wheat Shortbread Scones with Maple and Figs
adapted from this recipe
makes 12 small scones

1/4 cup pure maple syrup
6 Tbsp milk or cream + a splash for the egg wash
2 1/4 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 cup chopped walnuts, toasted
1 1/2 Tbsp baking powder
1/2 tsp kosher salt
12 Tbsp cold butter, diced into cubes
1/2 cup dried figs, chopped
1 egg
turbinado sugar or other sanding sugar

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk together the maple syrup and cream.  Set aside.  In a large bowl, combine the flour, oats, walnuts, baking powder and salt.  Add the diced butter to the flour mixture and squish the butter between your fingers to incorporate it into the flour.  Work at this until the butter is the size of small peas and the flour resembles wet sand.  Add the figs and maple cream mixture and mix until it just comes together.

Dump the dough onto a floured work surface and knead it a few times to incorporate all of the ingredients.  Roll or pat the dough into a rectangle, about 1 inch thick. Trim the sides of the dough to make straight sides and sharp corners.  Cut the dough into 12 square scones and set them on the parchment lined sheet pan, spacing them a 1/2 inch apart.

In a small bowl, gently whisk the egg.  Add a splash of milk or cream and continue mixing.  Using a pastry brush, generously brush each scone with the egg wash. Sprinkle a bit of turbinado sugar over each of the scones.

Bake for 20 minutes or until the edges turn golden.

Golden, butter-flecked dough.

Brush generously with egg wash.

Sprinkle with a bit of crunchy turbinado sugar.

Bake until golden brown and smelling of maple.

Rich, buttery shortbread scone goodness.