fig scones

Figgy Scones

Buttermilk scones with fresh figs folded in. Delicious.


Figgy Scones

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You know what I love about a good scone? It works for breakfast or dessert. Now granted I don’t have a crazy sweet tooth so I’m never looking for pounds of chocolate or anything. Just something with a tiny bit of sweetness to it that’s rich and goes well with coffee or maybe a glass of milk.

And I’ll take this scone any day for either meal.

I used fresh figs for this batch but you could use dried figs if that’s all you can find. And also, I should get extra food blog props for this because the linen napkin I used in the first photo has actual figs on it. This is the kind of thing that can be attributed to nothing other than shear luck.

Figgy Scones

Makes 8-10 scones
Prep Time:
Total Time:
fig scones
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Buttermilk scones with fresh figs folded in. Delicious.

Adapted from Gourmet Today.


3 1/2 Cups all-purpose flour
3/4 Cups sugar
1 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
2 sticks (1/2 pound) unsalted butter, cut into 1/2 inch cubes
1/2 pound fresh figs (about 6) or 1/3 pound dried figs
3/4 Cup buttermilk, shake well
1/2 Cup cream
1/4 Cup maple syrup

Egg wash:

2 egg yolks
2 Tablespoons cream or water
Raw sugar for sprinkling


1) Combine dry ingredients in a bowl and cut in butter using your fingers or a fork until the butter is in pea-sized balls.

2) Cut your figs into 1/4 inch pieces (a bit smaller if you’re using dried) and add your figs to the dry ingredients.

3) Whisk together all your liquids (cream, buttermilk, syrup) and then add all the liquids to the dry stuff.

4) Stir lightly until the batter is combined, but don’t over mix.

5) Drop the batter onto baking sheets lined with parchment paper in 1/4 Cup rounds.

6) Brush with egg wash and sprinkle with raw sugar.  The sugar is optional but it’s a nice touch.

7) Bake at 400 degrees for 20-25 minutes or until the scones are golden brown.

8) Cool for 10 minutes on a rack before eating.

Making the batter

The key to a good scone batter in my opinion is to not over-mix it. The more you stir it the more you mess up the air bubbles and stuff that are forming in the batter. So don’t go all OCD on the batter.

To start, mix your dry ingredients together and then cut in your butter until you have pea-sized pieces. I just use my clean fingers to mush the butter into the flour.

dry stuff
Dry stuff and butter.

Once your butter is combined you’ll need some wet stuff. Buttermilk and real maple syrup give these scones incredible flavor. I don’t recommend substituting for either. In fact, if you’re going to use the fake syrup stuff just leave it out and sub the liquid with more cream.

other stuff
The liquid parts.

The Figs!

I found these awesome black mission figs so that’s what I used. If you can’t find fresh figs, then by all means you can use dried figs for the recipe. Just dice them into slightly smaller pieces.

Pretty things.

I think figs are very pretty.

figs chopped
Strange fruits!

Dice up your figs into chunks (not too small) and toss them in with your dry ingredients and butter. Why do you mix them in before the liquid you might wonder? Again it has to do with not over-mixing. Once you add the liquid you want to mix as little as possible. If you had to had the figs after, you’d have to mix too much.

figs mixed
Figs mixed in.

Add all your liquids and then give the batter a good stir. A few good stirs should be enough to bring the batter together. Lumpy is fine!

These are free-form scones so just measure out about 1/4 of a cup (I just eyeballed it) and plop the batter onto a baking sheet lined with parchment paper.

Once all your scones are formed, brush them with some egg wash and sprinkle on some raw sugar.

ready to bake
I knew these were going to be at least edible.

Bake these at 400 degrees for 20-25 minutes until they are golden brown.

It’ll be hard, but let them cool for a few minutes before biting into them.

after baking
Perfect? Maybe.

Like I said, not only did I eat these for brunch one day, but I also ate them for a nice dessert throughout the week. They were very moist and flaky and flavorful.

scones again
In a fancy dish.

Of course, my one downfall with this dish is that even though my napkin has figs on it, I forgot to actually arrange it so you could clearly see the figs in the photo!

Go Fig-ure.

14 Responses to “Figgy Scones” Leave a comment

  1. Neat, I really like figs, I’ll have To try ;
    Hopefully they will look 1/2 as good as yours

    What’s the possibility of subbing some applesauce for butter?? I’ll sac some taste for fat grams

    1. Hmm… I think it might work okay. There’s a lot of moisture in these guys from the buttermilk and everything also.

      I wouldn’t sub more than half the butter though ;)

  2. I'd never baked scones before, but I've been eying this recipe for the past few months. Our grocery store finally had fresh figs in this weekend so I couldn't resist trying it out. Moist, tender, and just the right amount of sweet from the figs & maple syrup; absolutely delicious!

  3. These were so good..only thing that confused me – I ended up with 18 following your measurements exactly. Not complaining – I definitely didn't mind having more.

  4. I can't wait to try them!!! I have a large fig tree in my back yard and I am doing the recipe today!! I will let you know how they turn out. :-)

  5. Dear Macheesemo,
    These things were awesome!!!! I baked, I blogged, I ate!! Thank you so much for sharing! OOOO And one more thing: my mother in-law has baked these at least five times!!! She loves them more than me!! :-)
    My recent post The Bell Around The Corner!!!!

  6. Could any other fruite besides figs be substituted? My family does not care for figs.
    Thank you for the recipe. Looks delicious.

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