Fresh Fig Scones


Prep Time: 10-15 minutes | Cook Time: 18-22 minutes

Serving Size: 8 scones

Podcast Recommendation: Radiolab Presents: More PerfectObject Anyway. This show looks at the story behind Batson v. Kentucky in which the Supreme Court struck down the validity of using race-based peremptory challenges. It also follows up with James Batson, the original criminal defendant (and later on appellant) in the case and Joe Guttman, Batson’s prosecutor who struck the black jurors in Batson’s case because of their race.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons granulated sugar
  • ½ cup cold butter
  • 1 large egg
  • 1 tablespoon butter, melted, mixed with 1/2 cup half and half (or just ½ cup heavy cream), plus 1 tablespoon (for brushing the tops)
  • 2 tablespoons truvia honey blend (or plain honey)
  • 1 teaspoon vanilla paste
  • 1 cup skin-on diced fresh figs (~8 figs)
  • granulated sugar, for sprinkling


  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Set aside.
  2. Dump flour, baking powder, salt, and sugar into food processor. Add butter and pulse until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok.
  3. Dump flour/butter mixture into large mixing bowl and gently stir in figs until coated with flour.
  4. In a small bowl, whisk together egg, ½ cup half and half/butter mixture OR heavy cream, Truvia honey blend, and vanilla paste, then fold into the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix.
  5. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough will likely be slightly sticky. Pat the dough into a 9-inch circle, about ¾-inch thick, and cut into 8 even wedges. My dough was pretty sticky so I popped it in the fridge for 5 minutes and ended up shaping each of the wedges into lopsided circles about 1/2 inch apart from each other (to give them room to expand while baking).
  6. Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with granulated sugar.
  7. Bake for 18-22 minutes, or until golden brown.
  8. Transfer baking sheet to a wire rack and allow to cool for 10 minutes.
  9. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness or drizzle maple syrup on top.
  10. Scones are delicious either warm or at room temperature. Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

Recipe adapted from Pretty Simple Sweet.

Plum Tart

Prep Time: 20 minutes (plus 1 hr cooling time) | Cook Time: 45 minutes



  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons (about) ice water


  • 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
  • 6 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all purpose flour
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 egg, beaten to blend (for glaze)
  • 1/4 cup apricot preserves


For crust:

  1. Blend flour, sugar, and salt in processor.
  2. Add butter and cut in using on/off turns until mixture resembles coarse meal.
  3. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
  4. Gather dough into ball; flatten into disk.
  5. Wrap dough in plastic and refrigerate at least 1 hour.

For topping:

  1. Preheat oven to 400°F.
  2. Toss plums, 4 tablespoons sugar and cinnamon in bowl.
  3. Roll out dough on floured surface to 12 1/2-inch round.
  4. Transfer to rimmed baking sheet.
  5. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
  6. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter.
  7. Fold dough border in toward center.
  8. Brush border with egg glaze; sprinkle with 1 tablespoon sugar.
  9. Bake tart until plums are tender and crust is golden, about 45 minutes.
  10. Stir preserves in saucepan over low heat until melted. Brush over plums.
  11. [Optional] Cool tart 1 hour on baking sheet.
  12. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

Recipe from Epicurious.

Lemon Poke Loaf

Podcast Recommendation: Flip the Script by Invisibilia about surprising results in non-complementary behavior.

Prep Time: 15 minutes | Cook Time: 55-60 minutes


Lemon Loaf

  • 1⁄2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1⁄2 cup milk (2%, etc.) or almond milk!
  • 1 tablespoon vanilla extract or paste
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 2 lemon rinds, grated (I used a microplane)


  • juice of 2 lemons
  • 1/4 cup sugar


  1. Preheat oven to 350F
  2. Grease 9 x 5 inch loaf pan with butter and then coat butter/all inward sides with sugar.
  3. In a stand mixer or large bowl, cream butter and sugar with paddle attachment on a low speed.
  4. Add eggs, one at a time, beating until creamy.
  5. Blend in milk and vanilla extract/paste.
  6. In another bowl, mix together flour, baking powder, salt and lemon rind.
  7. Pour into batter with stand mixer on a low speed.
  8. Scrape into greased 9 x 5 inch loaf pan.
  9. Bake for 55 to 60 minutes.
  10. Make glaze: Combine lemon juice and sugar in saucepan and stir and heat until sugar is dissolved.
  11. Cool in pan for 5 minutes.
  12. Remove to rack and while still hot, poke with a meat thermometer all over the top of the loaf, and spoon glaze evenly over.

Recipe adapted from

Iced Tea w/ Milk



  • two bags tea (I used earl gray w/ a hint of lavender)
  • 4 cups water
  • 1-2 tbsp suger or other sweetener
  • 1/4 cup milk or half&half


  1. boil water in saucepan
  2. put tea bags and sweetener in a pitcher or other glass/ceramic container (preferably w/ a lid as it will go in the fridge and you don’t want the tea to absorb other fridge flavors)
  3. steep tea according to the type (~5 minutes for black tea)
  4. refrigerate overnight
  5. when preparing, add ice cubes to glass first, then tea, then milk/cream

Miscellaneous June Things

French Macarons (pt. III)

macarons pt3

Same recipe for the macarons here but w/ blue food gel coloring. Buttercream filling recipe below:

Buttercream Filling:


  • 1 stick butter
  • 1/2 cup confectioner’s sugar
  • 1 teaspoon vanilla paste
  • 1/8 teaspoon gel coloring


  1. Whip softened butter until light and fluffy
  2. Sift the confectioner’s sugar to remove any lumps, then add to the butter and mix until well combined
  3. Add vanilla and food coloring gel and whip until smooth and creamy
  4. Pipe on one cookie and close with other to form sandwich macarons



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