Fresh fig scones recipe
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- Dish type
- Fruit scones
Fig scones made with fresh figs, wholemeal flour and oats are a delightful breakfast or brunch treat.
1 person made this
- 100g wholemeal flour
- 40g oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons rapeseed oil
- 1 egg, lightly beaten
- 4 tablespoons honey
- 175g diced fresh figs
- 50g caster sugar
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 180 C / Gas 4. Line a baking tray with parchment and sprinkle some flour on top of the 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 until mixture is just moistened. Sprinkle sugar over figs in a bowl; toss to coat and fold figs into scone mixture.
- Transfer scone mixture to the middle of the prepared baking tray and form into a 18cm mound.
- Bake in the preheated oven for 10 minutes. Score the top of the mound into 8 triangular sections so that the scones are easier to separate later; continue baking the mound until cooked through and lightly brown on top, about 20 minutes more. Slice into 8 triangular wedges and separate them on the tray to allow them to cool.
Dry figs can be used if you don't have fresh figs. Mix 175g dried figs with 4 tablespoons of hot water and allow to plump up while you prepare the scone mixture.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
Delicious!!! The texture is perfect! I made this the first time with fresh figs and regular whole wheat flour and it was so good that I was craving it after fig season was over. I always can my extra figs in syrup and just made this with the canned figs... It was still delicious but next time I'll remember to cut or omit the sugar since my canned figs were already sweet. Thanks for the great recipe!!!-22 Aug 2015
by Deb C
A wonderful way to start your morning with a cup of tea. I didn’t have whole wheat pastry flour so I did half whole wheat flour and half cake flour. It worked out great.-15 Jul 2015
I omitted the sugar. I used 1/2 cup chopped figs, since 1 fig just wouldn't do! My scones baked 10 minutes, then I scored them, then baked an extra 15 minutes. Perfect for summer fig season!-12 Jul 2015
Fig and Toasted Almond Scones
Figs and almonds are a classic flavor combination, and here we pair them in one of our favorite baked goodies — tender, buttery scones.
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons grated lemon rind (lemon zest)
- 8 tablespoons (113g) butter, cold
- 1 cup (145g) diced dried figs
- 1 cup (142g) whole almonds, toasted and chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup to 2/3 cup (113g to 152g) half & half or milk
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. Pull the wedges apart to separate them by 1/2".
Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F.
Bake the scones for 20 to 24 minutes, until they're golden brown. Remove from the oven, and cool briefly on the pan. Serve warm.
Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage.
Fresh fig scones recipe - Recipes
This trip was made possible by a good ol' American atlas, lots of Snapple with chia seeds, one-too-many cheeseburgers, short shorts, too much gasoline, Spotify Premium, and some danged majestic landscapes.
What can't be pictured is the sore backs, prolific amount of humidity, frustrated driving, the mini panic attacks of making such a big move, and the overwhelming sense of solitude that you can only find in the backseat of a car with your earbuds blaring.
We waved goodbye to Wisconsin and passed through Iowa, stopped for a bite in Missouri, were practically blown across an incredibly humid Kansas, stopped for the night in Oklahoma, tipped our hats to Texas, gawked through the entirety of New Mexico, and finally FINALLY made it to Arizona.
I'm still sort of in denial. I sent my dad back home on Saturday, and today I finally got a chance to sit down and breathe. The none-too-subtle "Now what?" was echoing off the walls of this empty apartment, and my email inbox remained empty as the five applications for part-time work I've submitted are still pending. Sigh.
It's all so new I can barely wrap my head around it.
So today I got lost looking for Target, ended up running to the nearest grocery store (Which is incredibly close and has way more variety than the Piggly Wiggly in Evansville, WI) and raided the baking aisle. I browsed unfamiliar brands of butter, bought cheese made in California, was asked twice what part of Wisconsin I'm from, and spent way too much money on food.
But at the end of the day I had a cute little skillet breakfast cake (controversial, I know, but this cake is good at any time) topped with fresh figs that my Aunt had
stolen found hanging over the sidewalk. They were sun-warmed and sweet, and unlike any fruit I've eaten. Vaguely reminiscent of kiwis, but such a different texture and a bit more bitter.
The cake is a simple, not-too-sweet buttermilk concoction. It's incredibly fluffy and moist, and kind of reminds me of a sturdier pancake in flavor. It's a solid base for almost any chopped fruit, and a cinch to put together with just a whisk and a couple of bowls. I downsized from Joy the Baker's 10-inch skillet because there's only two of us and the little doggies here, but feel free to double it and make it bigger as you wish.
So, yeah. Here we sit. Gonna see what's what and buy baby bananas, and try really hard not to think too much in all this downtime. Here's to making friends reallll soon, maybe with the help of some cake.
Fresh Fig Breakfast Cake
Yield: one 6-inch cake
Recipe: Olive and Romano Scones
I think there are really only 2 types of people in the world: olive lovers and olive haters. (That’s some intense sociology). Our whole little family falls into the former category. Even Picky Princess loves olives! Must be her half mediterranean blood. If you fall into the olive hater category, you probably should skip this recipe.
It’s Monday morning and mondays are kind of a make or break it for me as far as healthy eating goes. If I can start the week off with motivation and inspiration, it can be a week of great recipes and healthy choices. I’ve been wanting to experiment with olive oil in scones, instead of butter. Seriously I would say my food budget is split 50/50 between organic produce and butter. And butter is not so bad. It is a FAR healthier choice than margarine, which is a chemical substance not really related to any food product. And butter bakes so beautifully. Butter is, however high in saturated fats(like all animal fat), which I don’t mind in moderation because I know I will burn it into oblivion in my next hot yoga class.
This delicious savory recipe came out of my inspiration this morning. These scones are YUMMY! Savory greatness. Give them a try! If you are an olive hater, there is no judgement here. You can check out THIS if you want another yummy scone recipe.
Olive and Romano Scones
1/2 cup shredded romano cheese(I’m sure any hard cheese would be fine) plus more for garnish
1/3 cup extra virgin olive oil
1/3 cup finely chopped olives
Directions: Preheat oven to 375. Whisk together all the dry ingredients. Drizzle olive oil over the flour mixture. In a measuring cup, whisk together the cream and the egg. Add the cream and egg and olives to the flour mixture and stir with a fork until just combined. Turn out onto wax or parchment paper and pat into an 8 inch round circle. Cut into 12 pieces and place on parchment lined baking sheet. Sprinkle with a bit more cheese. Bake for about 15 mins. Enjoy!
Making the batter
The key to a good scone batter in my opinion is to not over-mix it. The more you stir it the more you mess up the air bubbles and stuff that are forming in the batter. So don’t go all OCD on the batter.
To start, mix your dry ingredients together and then cut in your butter until you have pea-sized pieces. I just use my clean fingers to mush the butter into the flour.
Once your butter is combined you’ll need some wet stuff. Buttermilk and real maple syrup give these scones incredible flavor. I don’t recommend substituting for either. In fact, if you’re going to use the fake syrup stuff just leave it out and sub the liquid with more cream.
Step by step photos:
- Gather all your ingredients and have them measured, chopped and ready to go.
- Cook the pancetta in a skillet on medium heat until the pieces begin to brown. Transfer to a plate lined with paper towel and leave the grease in the skillet.
- Add the onion to the grease and cook on medium until translucent. Sprinkle with brown sugar, cayenne pepper and black pepper. Turn down the heat to medium-low.
- Cook for about 45 minutes uncovered and allow them to brown, not burn. Stir occasionally. Set them aside when done and allow to cool.
- Preheat your oven to 425°F. In a food processor place the flour, baking powder, salt and sugar. Pulse a few times to combine. Add the butter and pulse until it looks like a fine meal. Do not over pulse or the mixture will form a ball and you will need to start over.
- Transfer the flour mixture to a large bowl then stir in the pancetta, onions, figs and thyme.
- Slowly add the half and half to the bowl and stir to combine with a large spatula.
- Transfer the dough to a floured surface and knead until it comes together. The dough will be moist but can be rolled. Using a rolling pin form a rectangle that is 12" x 6" x ¾".
- Cut the rectangle in half down the center to make 2 rectangles 12" x 3". Cut those 2 rectangles into 4 pieces in half to make 8 pieces as shown.
- Slice the 8 pieces diagonally to form 16 triangles.
- Line a baking sheet with parchment paper and place all the triangle scones on top then freeze for about 10 minutes. Brush with heavy cream and bake.
- Bake for 15 minutes or until a cake tester comes out clean. The scones should be slightly brown.
Notes about this recipe
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- 4 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- Pinch of salt
- 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan
- 1 to 1 1/4 cups heavy cream
- 1 egg
- 1/4 cup light cream
Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
Butter a large baking sheet set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
Combine egg and light cream in a small bowl brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.
Baba au rhum (yeast cakes soaked in rum) but with store-bought brioche. So much easier.
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