Fig Scones Recipes
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 SCONES
Gluten-free version of fig scones that uses fresh figs! This is great during fresh fig season!
Provided by sueb
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine rice flour, oats, and baking powder in a medium bowl.
- Mix honey, oil, and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough.
- Spread dough into a 7-inch circle onto the parchment paper.
- Bake in the preheated oven for 10 minutes. Score dough into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.3 g, Cholesterol 23.3 mg, Fat 8.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 131.5 mg, Sugar 10.5 g
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 (WITH CARDAMOM AND AN ORANGE GLAZE) | HILDA'S ...
From hildaskitchenblog.com
4.6/5 (7)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 AND TOASTED ALMOND SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (10)Total Time 45 minsServings 12Calories 330 per serving
- Whisk together the flour, sugar, salt, baking powder, and lemon zest., Work in the butter just until the mixture is unevenly crumbly., Stir in the figs and chopped almonds., In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half & half., Add the liquid ingredients to the dry ingredients, stirring until cohesive., To make scones as pictured above, read our baker's tip, below left.
- To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top.
- Scrape the dough onto the floured parchment or foil, and divide it in half., Round each half into a 6" x ¾"circle.
- Brush each circle with milk, and sprinkle with sparkling white sugar., Slice each circle into 6 wedges.
BUTTERMILK FIG SCONES RECIPE - PINCH MY SALT
From pinchmysalt.com
4.4/5 (12)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.
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From thegoldlininggirl.com
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ROAST PEAR AND FIG SCONES - CAROLINE'S COOKING
From carolinescooking.com
5/5 (3)Total Time 50 minsCategory SnackCalories 240 per serving
- Peel and core the pear and remove the tough stems from the figs. Dice both into bite-size pieces (the figs will be in around 8ths, depending on size).
- Remove from oven, toss the pieces of fruit in the juices that have formed so they take on the flavor/stickiness, and allow them to cool while you prepare dough - they can also be roasted ahead of time and used cold.
- Mix the dry ingredients - the flours, sugar, salt, baking powder and cinnamon - then rub in the butter to form breadcrumbs. Add the buttermilk and vanilla, mix lightly, then the fruit and mix gently until combined.
DRIED FIG AND ALMOND SCONES WITH OATS | VALLEY FIG GROWERS
From valleyfig.com
Category BreakfastCalories 354 per serving
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats and slivered almonds evenly on baking sheet and toast until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats and nuts are cooled, measure out 2 tablespoons (for dusting work surface) and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oat/nut mixture and dried figs. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1- inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
FIG SCONES RECIPE - CALL ME PMC > COOKING. CREATING. SHARING
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.
BRIE AND FIG SCONES - A DUCK'S OVEN
From aducksoven.com
Estimated Reading Time 3 mins
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Servings 8Calories 400 per servingTotal Time 1 hr
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