This morning I wanted to make scones. I bought some dried figs a few months ago on a whim (they were a good price), so I decided it was as good a time as any to use them. I've made scones with figs before and considered trying the recipe again, but I was hungry and decided it would take too long to toast almonds and chill the scones prior to baking.
I searched around online briefly for a recipe for fig scones. I found the recipe for Honey Fig Scones, which sounded delicious and simple to make. The original recipe used oil. I've used oil in scones when I forgot to add butter once, and it saved my scones, but I didn't feel like trying a different technique today. I decided to use margarine instead to firm up the dough, which reviews said was wet. Besides - I like my pastry cutter (affiliate link).
The scones were really good. The honey flavor really shone - this would be a great time to use any special honey you happened to have around. I don't eat figs very often, so they're always a pleasant surprise to have. The oats made the scones a little heartier and gave it a nice texture, without the scones seeming heavy or oaty.
Both Alex and I really enjoyed these scones. I really liked the distinct flavor of honey, as well as the flavor and crunch of figs. The scones were very easy and quick to make. I can definitely see myself making these again. If you like honey and figs, you should give them a try.
- 1 cup dried figs (diced)
- 3 tablespoons sugar
- 1 cup flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup butter/margarine
- 1 egg
- ¼ cup honey
- 2 tablespoons cream
Toss diced figs with sugar; set aside. Mix together flour, oats, baking powder, salt, and cinnamon. Cut in butter with pastry cutter or 2 knives. Separately, whisk together the egg, honey, and cream. Stir liquid ingredients into dry ingredients until dough comes together. Add dried figs, reserving any loose sugar that does not stick to the fruit.
Knead dough gently, about 5 or 6 times, until figs are incorporated, adding just enough extra flour so that the dough is manageable. (This was about 1 tablespoon extra for me.) Pat dough out until a 7-8 inch circle and cut into 8 wedges. Separate wedges on the baking sheet and sprinkle with reserved sugar. Bake in a 350F oven for about 20 minutes (but begin checking at 15 if your oven runs hot), until scones are browned and a toothpick comes out clean.
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