Olive Oil Scones

Preheat oven to 450ºF and line a baking sheet with parchment paper or a Silpat liner.

In a small bowl, whisk together egg and cream to combine; set aside.

Add the following to the bowl of a food processor: flours, baking powder, salt, 1/4 teaspoon cinnamon, nutmeg, pepper, and sugar; pulse to combine. Gradually stream in olive oil while pulsing; once olive oil is incorporated, gradually stream in egg/cream mixture while pulsing. The dough should come together nicely. (Alternatively, you can make the dough by hand. Just whisk together the dry ingredients, cut the oil in with a fork, and then stir in the egg and cream.)

Turn the dough out a lightly floured surface. Form the dough into a ball, then flatten it into a 3/4 inch-thick circle. Use a floured 2 1/2 inch cookie cutter to stamp out the scones, then gather up the dough scraps and repeat (you should get about 8 scones total).

Transfer the scones to the prepared baking sheet, lightly brush the tops with milk, and sprinkle on a little sugar.

Bake until light golden brown, about 9-11 minutes. Serve with Cinnamon Figgie Butter or a drizzle of honey, if desired.

To make the Cinnamon Figgie Butter, mix together the butter, minced fig and liquid, the remaining 1/8 teaspoon cinnamon, and a pinch of salt. . Roll into a log shape using plastic wrap and refrigerate to chill. Cut into thin slices to serve.