Shasta's Mother's Day Scones (a belated, but worthwhile recipe for brunch or tea or any time that you want scones)

note: this recipe is very loosely based on Mark Bittman's Cream Scones, however,these are considerably lighter and more flavorful. My son changed over half of the ingredients, swapping in other flavors and textures and produced a very satisfying, rich scone with half the fat. He did not feel comfortable, though, calling it all his, so I have added this disclaimer to credit Mark with the flour, baking powder, and butter.

Feta Figs Scones with Herbs de Provence

Preheat oven to 450 degrees Fahrenheit


Whisk together

• 2 teaspoons Herbs de Provence
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 2 cups of flour
• 4 teaspoons baking powder

In a food processor blend

• whisked dry ingredients
• 5 tablespoons butter

In a mixing bowl, add 5 dried figs, chopped, to dry ingredients.

In a separate bowl, beat

• two eggs
• 3/4 cups milk
• 2 tablespoons feta cheese, crumbled

Combine the wet and dry ingredients in the dry ingredients bowl using as few strokes as possible so as not to toughen the flour.

On a greased cookie sheet, place large spoonfuls of the batter and bake for seven minutes. After this time, flip scones and bake two more minutes.

These are lovely drizzled with honey to go with a cup of tea or served with an egg for brunch.