Fig Scones
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These homemade Fig Scones are filled with fresh figs, flavored with a hint of cinnamon and topped with crunchy raw sugar!
It’s officially fig season and our fridge is overflowing with figs from my dad’s tree so I decided to make these Fig Scones! They’re flavored with a little bit of cinnamon, topped with raw sugar to give them some crunch and full of plenty of fresh figs. They’re so easy to make and come together in just one bowl!
Looking for more fruit scone recipes? Try my Chocolate Cherry Scones, Orange Cardamom Scones or Banana Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Cinnamon and salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Figs – any variety of fresh figs will work for this recipe.
How To Make Fig Scones
1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, cinnamon salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. With the mixer on low, gradually add the half and half to the mixture then add in the figs. Stop mixing once the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown. Store Fig Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Fig Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the half and half and figs, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Fig Scones Be Frozen?
Yes, unbaked Fig Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes.
More Scone recipes You’ll Love
- Mocha Scones
- Blueberry Drop Scones
- Nutella Scones
- Apple Pie Scones
- Cheddar Chive Scones
- Carrot Cake Scones
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Fig Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g 1/2 cup cold unsalted butter, cubed
- 120 g 1/2 cup half and half
- 150 g 1 cup figs, diced
- raw sugar for topping (optional)
Instructions
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, sugar, baking powder, cinnamon salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the half and half to the mixture then add in the figs. Stop mixing once the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Fig Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Fig Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
My favorite Scone recipe by far. 😊