Figgy scones are loaded with that same crunchy, sweetness of figs baked in a combination of white and whole wheat flour for an amazing texture of crunch and goodness.
My dad’s favorite cookie was a Fig Newton. We didn’t have them very often in our home because for some reason they seemed expensive. But I always thought it was such a treat when they appeared on the counter after a grocery shopping trip. My dad was generous and shared his Fig Newtons with the whole family but I don’t remember if anyone else enjoyed them as much as he and I did. I loved Fig Newtons. I would first eat the cookie crust from around the fig and save as much of the fig center as possible for last. It was quite a feat to do, but how I loved the crunchy, sweet goodness of the fig mixture in the middle. I still love a Fig Newton today and whenever I eat one I think of my dad.
I love figs in general. While Craig and I were in Barcelona we tried fig fudge – when I find the perfect recipe you better believe I will be sharing it with you. But I did discover a recipe for figgy scones and since we happened to have a whole wonderful bag of delicious dried figs in our cupboard – well, I had to make for you and for me, figgy scones.
It you love figs, I think you will love these figgy scones. They are loaded with that same crunchy, sweetness of figs baked in a combination of white and whole wheat flour for an amazing texture of crunch and goodness.
Figgy Scones
Ingredients
- 1 3/4 cup white flour
- 1 cup whole wheat flour (ground not fine, but with more of a corn meal texture)
- 1 TBS baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 7 oz. cold butter (cut into small cubes)
- 1/3 cup buttermilk*
- 1 whole egg
- 2 egg yolks
- 2 tsp vanilla extract
- 4 to 6 dried figs (chopped)
Equipment
- Large Mixing Bowl
Instructions
- Preheat oven to 425 degrees
- Line a cookie sheet with parchment paper
- In a large bowl, mix together the flours, baking powder, sugar, and salt
- Cut in your butter cubes as best you can with a fork until mixture is crumbly and the butter is evenly distributed
- In a smaller bowl, add your eggs, buttermilk, and vanilla extract - whisk together
- Add your wet ingredients to your dry and mix together - this is where I got my hands dirty and mixed everything with my hands and fingers until there was no dry flour remaining
- Add your chopped figs and knead in
- Make your mixture into a ball and place on top of your parchment paper
- Flatten into a 12 inch circle with the palm of your hands until the dough is about 3/4 inch thick
- Cut into 12 even pie like pieces
- Place in oven and bake for 12 to 15 minutes until the top and edges are golden brown
- Let cool and serve alone or with your favorite jam or jelly
Notes
Enjoy the delicious flavor of figs in these tasty figgy scones!
Lauren Allen says
My Dad loves fig newtons too–I should make these for him! Thanks
Ellen Garrett says
He will ever be grateful. I think next time I make the scones I will add more figs though because I love them so much.
sgarrison05 says
These look really good! I am a big Fig Newton fan too and I used to eat all the cookie around the fig too! Pinning so I don’t lose this recipe 🙂
Ellen Garrett says
And here I thought I was the only one. I hope you enjoy the recipe.
triedandtasty says
Man, I love scones!!! I bet I would enjoy these for sure!
Ellen Garrett says
Let me know what you think. Ever since I discovered baked scones I have been a fan.