By LieslSchulz on August 21, 2014
Fig scones are the outcome of my scone loving family combined with figs I forgot I had stating to get a bit soft. Use them or lose them. These turned out pretty well I guess, Jack ate two of them for breakfast!
These are so easy to make. Seriously.
Cut the tops off the figs and place them in the food processor. Pulse them briefly until they are almost fully pureed.
I prefer them with a little chunkiness.
Dump the fig into the mixing bowl with all the other ingredients and stir with a wooden spoon.
Don't over-stir. It will make the scones firm and stiff. Stop mixing them when everything has just come together. Prep a scone pan or baking sheet with baking spray or cake release and scoop the batter out 2 tbsp at a time, leaving 2-3" between each lump.
My scone pan gives me pretty little triangles. If you use a cookie sheet your scones will more closely resemble muffin tops.
Jeff likes them best as-is, but a maple based icing would not go amiss on these... Maybe for next time.
Store in a dry cool area in an airtight container and these should last a week, if you haven't eaten them by then!
by Liesl August-21-2014
soft, sweet, and so very easy to make!
2 1/2 cups AP flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, softened
1/2 cup milk
1 cup almost pureed figs
1 tsp vanilla
1. Pre-heat the oven to 450 degrees F. Almost puree the figs in a food processor. They should be slightly chunky. Add them into a large bowl with the other ingredients. Mix until just incorporated. This will look ugly and lumpy. That's ok.
2. Prep a scone pan or a baking sheet with spray or cake release. Scoop the batter out with a medium cookie scoop, or use about 2 tablespoons of batter each scone. Keep them at least 2-3" apart. Bake for 12-15 minutes. Let cool for ten minutes, then place on a baking rack to cool completely.
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yield: 20 scones
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