Perfectly buttery and subtly sweet, Fig Scones are a delicious way to start the day. Layers of flaky dough and fig jam offer a savory and slightly sweet combination.
When I say ‘fig scones’, I mean fig jam scones. Which, by the way, is even better than fresh figs!
I’m picky about scones. I want scones that have delicate layers of buttery pastry that’s dense yet soft and flaky. I have several scone recipes, but I finally figured out how to get the layers with the technique I first showed you in this Tropical Scones recipe. (I’ll explain it again below.)
It’s important to have your milk and butter cold for this recipe.
The basic dough is a blank canvas to add your favorite jam or fresh fruit. You can add any flavor jam to the scones.
I find that heavy whipping cream makes the best tasting glaze. However, you can use whole milk, evaporated milk, or water. However, I must express that I don’t care for a glaze made with water.
Can I freeze scones?
They will be good frozen for up to three months.
To thaw, leave out on the counter for a few hours or overnight in the refrigerator.
To reheat, warm in the microwave for 30 seconds or in a 300°F oven for 10 minutes.
While you’re here, check out these recipes
- Quick Cinnamon Hawaiian Rolls
- Eggnog Scones
- Freshly Ground Black Pepper Mascarpone Scones
- Mascarpone Cheese Scones
- 12 Top Breakfasts Requested by Kids
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- 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.
- Lightly flour a pastry board and gently roll the dough out into approximately 14x8" rectangle.
- Spoon the fig jam over the dough and smooth evenly.
- The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Then fold the bottom 1/3 over the top portion. Pinch the ends to hold the jam inside. Next, fold the dough in half. With the rolling pin, gently flatten to an 8x4" rectangle.
- You can cut the dough any way you want. I like to cut it into triangles.