SPICED FIG SCONES

1 3/4 cups all-purpose flour (or 1 1/4 cups all-purpose flour and 1/2 cup whole-wheat flour)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon spice ground cinnamon
1/2 to 1 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter
1/3 cup nonfat dry milk
1 1/2 cups (about 8 ounces) dried figs, stems removed, chopped
2 tablespoons lemon or orange juice

Preheat oven to 425 degrees F. Lightly grease a baking sheet.

In large mixing bowl, combine flour, sugar, baking powder, spices and salt. Cut in butter with pastry blender or two knives until it's the consistency of small peas. Stir in milk just until blended.

Stir figs together with juice. Add to dough, and knead gently in bowl eight to 10 times or just until figs are distributed evenly.

Pat or roll dough to 9-inch circle, and place on greased baking sheet. Cut into six wedges.

Bake in a 425-degree oven until golden brown, about 12 to 17 minutes.

Makes 6
Recipe from the California Fig Advisory Board