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
You can cut the cold
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?
Yes! Allow them cool before freezing. Place in a re-sealable bag or airtight container with a layer of waxed or parchment paper between them to keep them from sticking to one another.
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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- 1 cup whole milk cold
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 and ½ teaspoons baking powder
- 10 tablespoons butter cold, salted or unsalted
- ½ cup fig jam
- 1 cup powdered sugar sifted then measured
- 3 to 4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
- In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder.
- 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.
- Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.
- Whisk the powdered sugar, heavy whipping cream, and vanilla extract until smooth. Drizzle over scones.
- Serve immediately.