Fig Scones made with Fresh Figs and Walnuts Recipe

If you’re craving a delightful treat that feels both cozy and elegant, these Fig Scones made with Fresh Figs and Walnuts are exactly what you need. Imagine biting into a tender, buttery scone bursting with the sweet juiciness of fresh figs and the satisfying crunch of toasted walnuts. This recipe blends the subtle earthiness of nuts with the natural sweetness of fruit, lifted by a hint of cinnamon that wraps everything together beautifully. Whether you’re enjoying a quiet morning at home or impressing guests at brunch, these Fig Scones made with Fresh Figs and Walnuts will quickly become a cherished favorite.

Ingredients You’ll Need

Every great recipe starts with the perfect lineup of ingredients. For these scones, the ingredients are simple, yet each plays a vital role in creating the ideal balance of flavor, moisture, and texture that makes this dish so special.

• All-Purpose Flour: The backbone of the scones providing structure and tenderness.
• Granulated Sugar: Adds just the right amount of sweetness to complement the figs.
• Baking Powder: Helps the scones rise, giving them a light and fluffy texture.
• Kosher Salt: Enhances all the flavors in the scones.
• Butter: Cubed and cold, it melts into the dough for that flaky, rich bite.
• Walnuts: Chopped to add crunch and a nutty depth that pairs beautifully with figs.
• Fresh Figs: Quartered and sweet, these bring a luscious fruitiness to the scones.
• Brown Sugar: Mixed with the figs for an added caramel note.
• Cinnamon: A pinch for warmth and spice.
• Buttermilk: Provides moisture and a subtle tang that tenderizes the dough.
• Heavy Cream: Adds richness and helps with a golden crust.
• Cream (additional): For brushing the tops so they brown beautifully in the oven.
• Cinnamon Sugar (optional): A sprinkle on top for an extra touch of sweetness and crunch.

How to Make Fig Scones made with Fresh Figs and Walnuts

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 425 degrees Fahrenheit, so it’s hot and ready when your dough is formed. Line a baking sheet with parchment paper or a silpat for an easy cleanup and to ensure the scones bake evenly without sticking.

Step 2: Prep the Figs and Walnuts

Select slightly firm fresh figs; this helps them hold their shape and texture during baking. Rinse and dry the figs, then quarter them carefully. Toss these fig pieces gently with brown sugar and cinnamon—this little mix elevates their natural sweetness and adds warmth. Pop this bowl into the freezer to chill while you work on the dough. Meanwhile, coarsely chop the walnuts for that perfect bite of nuttiness in each scone.

Step 3: Make the Scone Dough

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture looks crumbly and resembles coarse sand. Now toss in your chopped walnuts, then carefully fold in the chilled, cinnamon-kissed figs. The cold fruit helps keep the dough from becoming too wet.

Step 4: Chill and Combine the Dough

To keep the butter cold and give the flavors a chance to meld, place your flour mixture in the freezer for 10-15 minutes. Once chilled, create a well in the center and pour in the buttermilk and heavy cream. Gently fold the mixture from the edges toward the center while rotating the bowl until the dough just comes together—it should be slightly shaggy but hold when pressed.

Step 5: Shape the Dough and Cut Scones

Turn the dough onto a lightly floured surface and pat it into a 12-inch long by 3-inch wide log about 1 ½ inches thick. Feeling adventurous? Shape it into a round disk if that’s more your style. Then, slice your log or disk into 8 equal wedges using a sharp knife dusted with flour to prevent sticking.

Step 6: Bake to Golden Perfection

Transfer the wedges to your prepared baking sheet, brush the tops with cream for that alluring golden finish, and sprinkle with optional cinnamon sugar. Bake in your preheated oven for 15-18 minutes until the scones are beautifully golden and firm to the touch. Then, remove and let them cool for a few minutes before diving in.

How to Serve Fig Scones made with Fresh Figs and Walnuts

Garnishes

These scones don’t need much to shine but toppings like a smear of honey butter or a dollop of clotted cream really take them up a notch. Fresh fig slices or a light drizzle of maple syrup can add a lovely fresh or sweet contrast.

Side Dishes

Serve them alongside a cup of hot tea or coffee for the perfect morning pick-me-up. For brunch, pair the scones with creamy scrambled eggs or a fresh fruit salad to balance the rich, nutty flavors.

Creative Ways to Present

Arrange your Fig Scones made with Fresh Figs and Walnuts on a rustic wooden board surrounded by small bowls of jams, whipped cream, and extra chopped nuts. This invites guests to customize their scone experience and adds an inviting, communal feel.

Make Ahead and Storage

Storing Leftovers

After enjoying your scones, store any leftovers in an airtight container in the refrigerator for up to 5 days. This keeps them fresh while maintaining their tender crumb and flavorful mix of figs and walnuts.

Freezing

These scones freeze wonderfully. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months, ready to satisfy your craving at a moment’s notice.

Reheating

To bring frozen or refrigerated scones back to life, reheat them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. This revives the flaky texture and warms through the fruit and nuts.

FAQs

Can I use dried figs instead of fresh figs?

While dried figs can work, fresh figs provide a juicier, more tender bite that’s integral to the texture of these scones. If using dried figs, soak them in warm water first to soften before chopping and adding.

What can I substitute if I don’t have buttermilk?

A simple substitute is to add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5-10 minutes. This homemade buttermilk mimics the acidity needed to tenderize the dough.

Can I make these scones vegan?

Yes! Swap butter for a vegan butter alternative, use plant-based milk with a splash of lemon juice for buttermilk, and replace heavy cream with coconut cream for brushing the tops.

How do I keep the figs from making the dough too wet?

Choosing firmer figs and tossing them in brown sugar and cinnamon before chilling helps reduce moisture release. Also, chilling the dough keeps the butter solid, maintaining the right dough texture.

Can I add other nuts or dried fruits?

Absolutely! Pecans, almonds, or pistachios can replace walnuts, and dried cranberries or cherries add a lovely tart contrast. Just remember to adjust quantities to keep balance.

Final Thoughts

Once you try these Fig Scones made with Fresh Figs and Walnuts, your brunch or tea time will never be the same. They’re a wonderful way to embrace seasonal fruit and elevate your baking game with simple ingredients. I promise this recipe will become a staple in your kitchen, delivering that perfect combo of cozy sweetness and nutty crunch every single time.

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