Best 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.

FIG AND GINGER SCONES

Steps:

• Preheat the oven to 230 Celsius.
• Sift flour, baking powder, baking soda, salt and ground ginger together and place in a large bowl.
• Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallized ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together.
• Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix.
• Flatten the dough to about 1 inch thickness then use a 2 to 2 1/4 cutter to cut out rounds.
• Place the cut rounds on a non-stick baking sheet then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the sheet.
• Brush the scones with a little milk then bake for 10-12 minutes until golden.
• Serve with butter, marmalade or jam.

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.
• Note: Dry figs may be substituted. Mix with 1/4 cup of hot water and allow to stand while preparing the rest of the batter.

FIG SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine rice flour, oats, and baking powder in a medium bowl.
• Mix honey, oil, and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough.
• Spread dough into a 7-inch circle onto the parchment paper.
• Bake in the preheated oven for 10 minutes. Score dough into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.

FIG AND FENNEL SCONES

Steps:

• Sift flour with a pinch of salt into a bowl and using fingertips, rub in butter until mixture resembles breadcrumbs.
• Stir in figs and fennel seeds until combined.
• Use a butter knife to stir in buttermilk and mix until just comes together. Knead gently.
• Place dough on a lightly floured surface until 2.5cm thick and using a 4cm round cutter, cut into rounds.
• Place scones 3cm apart on lightly greased tray. Brush tops with egg mixture and bake at 220C for 12-15 minutes.
• Serve warm with cheese and relish.