Here’s the Easter pastry mash-up I immediately envisioned when I saw fig buckwheat scones on 101cookbooks. Same idea, but trade the fig butter for the jeweled compote from these boozy fig cookies, also on 101.
The swirl is a puree of black mission figs, soaked several days in pomegranate, tawny port, and lemon juice. These have to sleep overnight before baking, so I rolled up two logs and gave one to Mom and Dad for their Sunday breakfast. They baked theirs a little better than I did mine, and got a golden-brown scone, not the flabby paperwhite biscuit that came out of my oven.