Fig Rolls

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.


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