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.
- 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)
- Large Mixing Bowl
- 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
Enjoy the delicious flavor of figs in these tasty figgy scones!