Yields: 8 scones
1 1/2 cups Bluebird Emmer Flour (Hard Red or Hard White flour also works)
1 cup all-purpose flour
1/2 cup sugar (natural cane or granulated)
1 1/2 tsp sea salt or kosher salt
2 tsp baking powder
1/2 cup dried figs
1 1/4 cup sticks butter (10 TB, cut into about 8 chunks)
1 large egg
1/2 cup sour cream (or whole plain yogurt)
1 tsp almond extract
3/4 cup Diced pear
*Optional heavy cream and extra sugar to finish
Preheat the oven to 350 degrees. Add the Emmer flour, All-purpose flour, sugar, salt and baking powder to the bowl of a food processor and pulse to combine. Roughly measure the figs, cut off the tough stem ends. Add the figs to the processor and process until the figs pieces are at least as small as peas. Add the butter to the processor, use a microplane or small-holed grater to zest the orange into the flour mixture. Pulse until the butter pieces are at least as small as peas.
In a large bowl, combine the egg, yogurt and almond extract. Whisk to combine. Stir in the chopped pear, then add the flour mixture and stir gently to just combine all the ingredients. Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a large disk about 1 ½ inches thick. Cut the disk into 8 wedges.
Butter 1 large or 2 smaller baking sheets and place the wedges on it, at least an inch apart, more is better. If you like, you can brush some cream on the tops of the wedges and sprinkle with a little sugar for a sweet crust. Bake for 30-35 minutes, until starting to turn golden at the edges and on top.