Pistachio Fig Scones

1 1/4 cup non-bleached white flour
3 TBS firmly packed Sucanat (light brown sugar)
1 1/4 tsp baking powder
1/4 tsp sea salt
1/3 cup unsalted butter, chilled
1 large egg
2 TBS milk
1/2 tsp vanilla extract
1/3 cup pistachio nuts (or slivered almonds)
1/3 cup chopped trimmed figs (I used the dark soft figs, if you use some that are dryer and harder, soak in hot water for 5 to 10 minutes first)

Preheat oven to 375° Lightly butter a baking sheet

In a large bowl, stir together the flour, brown sugar, salt.
Cut butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the egg, milk, and vanilla.
Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
Stir in the nuts and figs until evenly distributed.

Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 3 inches between scones.
Bake for 20 to 25 monutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool for 5 minutes.
Serve warm, or cool completely and store in airtight container.

Recipe makes about 6 scones.
Recipe from Simply Scones