Fig Scones Recipes

FABULOUS FIG SCONES

Fabulous Fig Scones image

I adapted a few recipes I found on the web to make one that we like.

Provided by BigShotsMom

Categories Bread Quick Bread Recipes Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup whole wheat pastry flour
½ cup old-fashioned rolled oats
2 teaspoons baking powder
½ teaspoon salt
¼ cup canola oil
1 egg, lightly beaten
¼ cup honey
¼ cup white sugar
1 cup diced fresh figs

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.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 31.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 275.9 mg, Sugar 18.4 g

FIGGY SCONES

Figgy Scones image

Categories Mixer Breakfast Brunch Bake Fig Fall Shower Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 20 scones

Number Of Ingredients 13

Ingredients

3/4 cup well-shaken buttermilk
1/4 cup pure maple syrup
1/2 cup plus 2 tablespoons heavy cream
3 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)
2 large egg yolks
Special Equipment
parchment paper

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.

FIG AND GINGER SCONES

Fig and Ginger Scones image

Fig and ginger jam or conserve is so delectable on a warm baked bread or scone, so why not bake the fruit and spices right into the dish? This is an Australian recipe adapted in my kitchen.

Provided by justcallmetoni

Categories Scones

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 teaspoon ground ginger
1 tablespoon finely minced crystallized ginger (optional)
2 tablespoons butter, chilled and finely diced
160 g dried figs, very finely chopped or sliced
4 tablespoons water
2 tablespoons skim milk

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.

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Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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