Scones may be one of the easiest things to bake, and with endless flavor combinations! They can be savory or sweet, and are the perfect addition to a brunch, afternoon tea, or even as a dessert warmed through with a scoop of ice cream.
The process of making scones is really combining just a few simple ingredients and then adding a signature flavor—in this case, dried figs. Dried Black Mission Figs are a pantry staple in my house. I love to serve them with cheese boards, as a nibble with drinks, in pasta dishes, and especially in my Fig & Cream Scones.
For this recipe, I increased the salt slightly as it helps to balance the natural sweetness of the figs and cream. If you really want to up the flavor factor, serve these with English Clotted Cream (or unsalted French butter) and fig preserves – pure heaven!
Fig & Cream Scones
Ingredients (makes 8 scones)
Flour – 2 cups, all purpose, plus 1 tablespoon
Sugar – 1 tablespoon
Baking Powder – 1 tablespoon
Fine Sea Salt – ¾ teaspoon
Butter – 12 tablespoons, unsalted, very cold, diced
Eggs – 2 extra-large, at room temperature, lightly beaten
Heavy Cream – ½ cup, very cold
Dried Figs – 1 cup, diced ½-inch, Black Mission variety preferred
*Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
In a small bowl, toss the diced figs with 1 tablespoon of flour and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, add the remaining 2 cups of flour, as well as the sugar, baking powder, salt, and cold butter. Mix on low speed until the butter resembles the size of peas.
With the mixer still running on low speed, add the cold heavy cream, lightly beaten eggs, and figs. Mix until just combined. The dough will be very sticky.
Place the dough onto a lightly floured surface and gently pat the dough into a disc.
Using a well-floured rolling pin, roll the dough into a square, roughly ¾-inch thick. Cut the square into quarters, and cut each quarter in half, as a triangle.
Place each scone onto the prepared sheet pan and brush with egg wash*.
Bake for 20-22 minutes, until the tops and edges are lightly brown.
Remove from the oven, and transfer to a cooling rack to fully cool.
Tip: If you don’t have a stand mixer, use a pastry blender to quickly break the butter into pea-sized pieces. Then, add the cold cream, lightly beaten eggs, and figs. With your hand slightly cupped quickly work the liquid and figs into the flour. Follow the remaining direction numbered 5 through 9.