Fig and Hibiscus Scones
Preheat oven to 400 degrees. Line cookie sheet with parchment paper. In a small bowl combine figs, hibiscus and 1 T flour; set aside.
Stir together 2 c flour, 2 T sugar, baking powder and salt in large mixing bowl. Add cold butter and rub between fingertips, mixing with flour, to create small, flat butter flakes. Toss together figs and hibiscus with flour/butter mix. Combine eggs and 1/2 c heavy cream; pour over flour/butter mixture. Using a rubber spatula, lift mixture from bottom and turn over, mixing in “cutting” motions just until moisture is absorbed; avoid over mixing. Dough will be lumpy.
Transfer dough to floured surface, flour hands and pat dough into 8×8″ square, about 1″ thick. Cut into 16 small squares, 2×2″ each. Transfer to prepared pan, leaving 1 1/2″ space between each.
Brush tops with remaining cream, sprinkle with sugar, and bake 18-20 min, rotating halfway through, until browned. Remove, cool 5 min, then transfer to wire rack to cool completely. Serve within a few hours with butter and Quick Raspberry Jam.
* For a tasty alternative variety, replace figs and hibiscus with currants and fresh thyme plus 1/2 t fresh ground black pepper.
Quick Raspberry Jam
In large, deep, non-reactive saucepan with heavy bottom, cook raspberries, sugar and half of lemon juice over low heat; simmering and stirring occasionally. Turn to high heat and bring to a boil. Stir constantly in figure eight motion, cooking jam for 12 min, until set. (If using more fruit and sugar, cook longer.)
Taste and, if it is too sweet, add remaining lemon juice 2 min before the end of the cooking time. Pour a little jam on a white, cold plate to check for color (should be deep/dark red) and thickness (reduced to a syrupy viscosity).
Transfer to a heat-proof container, cool, and store refrigerated. Serve at room temp.