This recipe was in the Boston Globe last week, and I tried it out this weekend. The recipe is interesting in that it uses a biscuit methodology (cutting in the butter, mixing in the liquid) instead of a creaming method. It turned out alright. R really liked it, but I felt that it was a little dry and crumbly and too similar to a scone for my liking (which is ironic, since it was the fact that it reminded me of Petsi’s vanilla fig scone that drew me to it in the first place). It was tasty when spread with fig preserves.
I think I would try the recipe again, but with more cream (or yolks) and shape it in to individual biscuits in stead of one big loaf. Maybe some actual fig?