Light, rich, delightful scones with figs and a bit of honey.
The last time I was in London (far too long ago), I remember eating a scone each morning and enjoying every last bite. While I had tried them back at home, they were nothing in comparison. It was the first time I had tasted such delicious scones and with so many different flavors!
As usual, because I panicked about the fig’s short season, I bought way more than I needed. I actually still have nearly a pound of figs left after making this recipe, so be prepared for more fig recipes soon. It’s not over yet.
Scones are quick breads with a crumbly texture that are crispy at the edges and soft on the inside. These scones use one of my favorite unique combinations – banana and chocolate chips.
The most important things to keep in mind when making these fig scones is to mix the dough as little as possible and to work quickly. Over mixing will make the scones tough, and if the butter melts in the warm dough, it will be much harder to work with. That’s why it’s also important to use cold ingredients. Very cold butter is necessary (you can slice into cubes, then put in the freezer for 15 minutes), but the eggs, cream, and flour are also better if they’re cold.
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To make the scones, start by mixing together the dry ingredients. Then cut in the butter by using a fork or pastry cutter, or by tossing with your hands. Work as quickly as possible, mixing until the mixture resembles coarse meal. Uneven or large pieces of butter are fine. Adding the figs at this point, rather than folding them in once the wet ingredients are added, helps to avoid over mixing, so add in the figs and mix until coated.
Add the wet ingredients all at once and mix gently just until the dough starts to come together. It’s ok if it’s slightly sticky. Knead the dough 5-6 times on a floured surface, then pat to a circle, cut into wedges, and bake.
I like to use heavy cream in my scone recipes. You can substitute it with a different liquid such as half and half, milk, or even buttermilk (which, of course, will give the scones a tang and different taste), but heavy cream makes these scones rich, soft, and, in my opinion, as perfect as can be.
I also added some honey that goes well with the figs, although you won’t taste much of it in the final product. If you prefer to omit it, substitute it with 2 tablespoon of granulated sugar. Dried fruit can be replaced with fresh.
Fig Scones
Ingredients
- 2 cups (280 grams/10 ounces) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (75 grams/2.6 ounces) granulated sugar
- ½ cup (115 grams/1 stick) cold butter, cut into ¼-inch pieces
- 1 large egg
- ½ cup heavy cream , plus 1 tablespoon (for brushing the tops)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ⅔ – 1 cup chopped figs , fresh or dried
- Coarse/turbinado/demerara sugar , for sprinkling
Instructions
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Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or your fingers. Alternately, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok. Gently stir in figs until coated with flour.
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In a small bowl, whisk together egg, ½ cup heavy cream, honey and vanilla extract, then add to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat the dough into a 9-inch (22 cm) circle, about ¾-inch thick, and cut into 8 even wedges.
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Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
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Scones are delicious either warm or at room temperature.
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Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.
Nicole ~ Cooking for Keeps says
Wahoo for vacations!!! I like to travel the world as well. 🙂 And wahoo for scones — especially fig scones!
Jess @ whatjessicabakednext says
These fig scones look divine, Shiran! 🙂
Shiran says
Thanks Jess! 🙂
Liz says
Didn’t have heavy cream so used half and half. Ended up a gooey mess. They have been in the oven 35 minutes and are still not cooked through. Can’t imagine that little difference would so drastically change the outcome.
Shiran says
Hi Liz, half and half shouldn’t make such a big difference or turn it into such a mess. Once you added all of the ingredients, did a dough start to form? If not, next time, add some more flour until a dough forms, or add a bit less liquid than the recipe suggests, then add more, a little at a time and as much as needed. I can’t think of why the scones weren’t ready after 35 minutes in the oven, even if they were too soft or messy. I’m sorry the recipe didn’t work out for you, I’ve made it so many times and it’s such a good one. If you have any other question, please let me know.
June says
I had the same problem even though I followed the recipe to the letter. I added so much more flour to form the dough but it was still really wet. The “scones” spread in the pan and when I tried to take them off the silicon sheet after they were cool they fell to bits. Not scones at all (and I’ve made a few), more like cake ! Really disappointed.
Brandi says
I had the exact same issues.
Hope it still comes out okay..🤞🤞
Jill says
Thank you for sharing this recipe it’s soooo good!! I’ve made them twice so far!!
Shiran says
Thank you so much for sharing, Jill! I’m glad you like them 🙂
Stephanie Werner says
My scones turned into a large pancake. Still cooking past the time as well. I used all the correct ingredients as well. What did I do wrong?
Shiran says
Hi Stephanie, it probably means that dough is too warm when it hits the oven, and the butter melts quickly. Next time, use very cold ingredients, and work as quickly as possible with the dough.
maryann says
do you leave the skins in the figs
Shiran says
Yes, use them with their skin.
Nichole says
Made these last night and they tasted fabulous! Brought some into work with me and my coworkers raved how good they tasted. It was messy but going to try another batch using my food processor.
Ralph Craig says
A little trick I learned a long time ago, not only have the butter in the freezer, but use a large opening grater, which I also put in the freezer. Grate butter into flour, quick, easy and consistent…
Gabriela says
Thanks for this awesome recipe! I just made these scones and they are delicious. How should I store them for the next couple of days?
Shiran says
Hi Gabriela, I mention in the recipe that scones are best eaten the same day they are made, but they can be frozen for up to 1-2 months.
Mikaila says
This is my favourite scone recipe — EVER. The only thing I do differently is I use fresh Medjool Dates instead of figs. HEAVENLY. Especially with that touch of honey. I just got a new position at work as a Foods & Nutrition teacher for grades 10 and 11 students, and I’m going to use this recipe as inspiration for one of the ones we cook in class. I just can’t get enough of them and everyone who tries them asks me to send them this recipe! Well done!
Sasha says
When are the figs added? I have both fresh and dried figs. Surely directions are slightly different for each?
Shiran says
Add the fresh and dried figs at the same time!
Megs says
My scones were super wet too. I think the problem is the figs. I used fresh that were super ripe. I can’t imagine between super ripe and dried figs the flour would be the same with the added moisture content. Think that is the problem folks are having. I added almost another cup of flour and quick oats and the dough still was gooey/wouldn’t hold its shape. They look horrible but taste amazing!!
Janice says
What a delicious recipe! I am also greedy about short season figs and had some left over looking for a purpose. Your recipe was just what I needed. I substituted Greek Yogurt for the heavy cream and it worked a treat.
Kate says
Please advise I really want to throw some pistachios into these. If so, how much do you suggest…1/2 cup maybe? I’ve experimented with scones and find the ones made with heavy and/or sour cream are the best, most delectable so thanks for this recipe.
Talia @ Pretty. Simple. Sweet. says
Hi Kate, 1/2 cup of rough chopped pistachios is a great place to start. You can also slightly eyeball the amount according to how many you think you’d like.
Suzanne says
This looks so good! Can I use different mix ins with this dough?
Vanessa says
Thanks for sharing! Does it keep long?
Janele says
These are amazing! I have a huge bag of dired figs and these were super easy and delicious. I measured my flour in a scale and didnt have any issues. They were perfect!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Janele! So glad these turned out perfect for you!
Jo Anna says
I have tried this recipe twice and I had the same problem the scones came out flat.
Second time added an extra 1/2 cup of flour.
I do not think I will try this recipe again.
Taste was good but the scones were like pancakes.
Hmm.
Stephanie @ Pretty.Simple.Sweet. says
Hi Jo Anna, With a full Tablespoon of baking powder, these should rise perfectly. Perhaps your baking powder is expired. After being opened for 6 months, baking powder does lose potency. Flour does not make baked goods rise, leavening agents do this. Adding extra flour will make it even more difficult to rise because it makes the dough heavier for the baking powder to do its job.
Rebecca Blair says
My husband loved these! First time I added icing (powered sugar, vanilla, half & half). Second batch I didn’t have heavy cream, so I mixed up a cup of almond milk with a scoop of powdered vanilla whey (used only 1/2 cup), and substituted almond extract for the vanilla. Really yummy! Next batch I’ll add sliced almonds, too. They do spread a lot, so I cut them in 12 squares. Very generous portions!