Description
These Fig Scones made with Fresh Figs and Walnuts are a delightful treat that combines fresh fruit with a nutty crunch, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups (250 grams) All-Purpose Flour
- 3 Tablespoon (36 grams) Granulated Sugar
- 1 Tablespoon (15 grams) Baking Powder
- 1 teaspoon (6 grams) Kosher Salt
- 5 Tablespoons (70 grams) Butter
- cubed
- 1/2 cup heaping (71 grams) Walnuts
- chopped
- 1 cup (155 grams) Fresh Figs
- quartered
- 2 Tablespoons (23 grams) Brown Sugar
- unpacked
- 1 Teaspoon (<1 gram) Cinnamon
- 1/2 cup (127 grams) Buttermilk
- 1/4 cup (50 grams) Heavy Cream
- 1 Tablespoon Cream
- Additional Cinnamon Sugar (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- Add the cubed butter and mix until it resembles coarse crumbs.
- Stir in the chopped walnuts and quartered figs.
- In a separate bowl, combine the buttermilk, heavy cream, brown sugar, and cinnamon. Mix well.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a circle about 1-inch thick.
- Cut the dough into wedges and place them on the prepared baking sheet.
- Brush the tops with cream and sprinkle with additional cinnamon sugar if desired.
- Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.
Notes
These scones are best enjoyed fresh out of the oven but can be stored in an airtight container for a couple of days. Reheat before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 305 kcal
- Sugar: 12 g
- Sodium: 315 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 38 mg
Keywords: Fig Scones, Fresh Figs and Walnuts, Scones Recipe, American Dessert