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Figgy Scones

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 12


  • 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)


  • 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


*I used powdered buttermilk and water