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Fig Scones made with Fresh Figs and Walnuts Recipe

Fig Scones made with Fresh Figs and Walnuts Recipe
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★★★★★

5.1 from 14 reviews

Delight in these moist, flaky Fig Scones made with fresh figs and crunchy walnuts. Enhanced with warm cinnamon and a hint of brown sugar, these scones are perfect for breakfast, brunch, or a cozy afternoon tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 grams) All-Purpose Flour
  • 3 Tablespoons (36 grams) Granulated Sugar
  • 1 Tablespoon (15 grams) Baking Powder
  • 1 teaspoon (6 grams) Kosher Salt
  • 2 Tablespoons (23 grams) Brown Sugar, unpacked
  • 1 teaspoon (<1 gram) Cinnamon

Wet Ingredients & Dairy

  • 5 Tablespoons (70 grams) Butter, cubed
  • 1/2 Cup (127 grams) Buttermilk
  • 1/4 Cup (50 grams) Heavy Cream
  • 1 Tablespoon Cream (for brushing)

Fruit & Nuts

  • 1 Cup (155 grams) Fresh Figs, quartered
  • 1/2 Cup heaping (71 grams) Walnuts, chopped (or other nut)

Optional

  • Additional Cinnamon Sugar for sprinkling

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) and line a baking sheet with a silpat mat or parchment paper.
  2. Prepare Figs: Choose firm fresh figs, rinse and pat dry. Optionally, peel the skins. Cut figs lengthwise and crosswise into small chunks, then toss with brown sugar and cinnamon in a small bowl. Chill in the freezer while making dough.
  3. Chop Walnuts: Coarsely chop the walnuts and keep aside.
  4. Mix Dry Ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, and kosher salt together.
  5. Cut in Butter: Use a pastry blender or fork to cut butter into flour mixture until it resembles coarse crumbs.
  6. Add Walnuts and Figs: Toss the chopped walnuts and chilled cinnamon-brown sugar figs gently into the flour and butter mixture. Return bowl to freezer for 10-15 minutes to chill.
  7. Add Liquids: Remove bowl from freezer, make a well in the center, and pour in buttermilk and cream.
  8. Form Dough: Fold the flour from the edges into the center gently, rotating the bowl clockwise, until a dough forms. Turn it out on a lightly floured surface.
  9. Shape Dough: Pat into a 12 x 3-inch rectangle about 1 1/2 inches thick, or form into a cake-shaped disk.
  10. Cut Wedges: Use a sharp floured knife to cut the dough into 8 wedges.
  11. Brush and Sprinkle: Place wedges on the baking sheet. Brush tops with remaining cream and sprinkle with cinnamon sugar or sugar crystals if desired.
  12. Bake: Bake at 425°F for 15-18 minutes until golden brown and firm to touch.
  13. Serve and Store: Remove from oven and cool briefly before serving. Store leftovers in an airtight container refrigerated for up to 5 days.

Notes

  • Use firmer figs to maintain shape during mixing.
  • Peeling figs is optional since the skin is edible.
  • Keep ingredients chilled to ensure flaky scones.
  • For a dairy-free alternative, substitute butter and dairy with plant-based options.
  • Fresh figs are best during their season for optimal flavor and texture.
  • Adding a sprinkle of cinnamon sugar before baking adds an extra sweet crunch.
  • Handle dough gently to avoid overmixing and tough scones.

Nutrition

Keywords: fig scones, fresh fig recipe, walnut scones, cinnamon scones, breakfast scones, easy scones, homemade scones, fall baking

Find it online: https://nayabaker.com/fig-scones-made-with-fresh-figs-and-walnuts-recipe/