FABULOUS FIG SCONES
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
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
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
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 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
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.
More about "fig scones recipes"
FIG SCONES > CALL ME PMC
From callmepmc.com
5/5 (6)Category Breakfast or SideCuisine American/SouthernCalories 458 per serving
- Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
- Cut 10 tablespoons of cold butter into 1/2-inch pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
BUTTERMILK FIG SCONES RECIPE - PINCH MY SALT
From pinchmysalt.com
4.4/5 (14)Total Time 38 minsCategory BreadsCalories 240 per serving
- Add frozen grated butter and stir until combined then add chopped figs and stir until the figs are evenly distributed in the flour mixture.
- In a separate small bowl or measuring cup, stir together the buttermilk, orange juice, and orange zest then add buttermilk mixture to the flour mixture and stir until mixture starts to come together in large clumps or one big ball.
FIG SCONES (WITH CARDAMOM AND AN ORANGE GLAZE)
From hildaskitchenblog.com
4.6/5 (9)Total Time 40 minsCategory DessertCalories 283 per serving
- In a large bowl, combine the flour, sugar, cardamom, baking powder, salt, and orange zest. Using a pastry knife, cut in the butter until the mixture is crumbly.
- Mix in pecans and figs, until they're evenly coated. This keeps the pecans and figs from sinking to the bottom of the scones.
- Whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mix and pour the liquids in the center.
FIG SCONES | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.5/5 (8)Estimated Reading Time 4 minsServings 8
- Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or your fingers. Alternately, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok. Gently stir in figs until coated with flour.
- In a small bowl, whisk together egg, 1/2 cup heavy cream, honey and vanilla extract, then add to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick, and cut into 8 even wedges.
- Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
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