Fig Scones Recipes

FABULOUS FIG SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper.
• Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter.
• Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle.
• Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling.

FIGGY SCONES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
• Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
• Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
• Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
• Transfer to a rack and cool to warm.