Any dried fig variety (black, Mission or golden California figs) works in this tender, buttery recipe. Cutting scones into wedges is faster than rounds and means no wasted dough scraps.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Servings:
8
Yield:
8 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and nutmeg.

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  • In a food processor, combine oats, figs, granulated sugar and lemon zest. Pulse several times or until figs are broken into bits. Whisk fig mixture into flour mixture. Add butter cubes. Working quickly, use your fingertips to work in butter until the biggest lumps are the size of beans. Add pecans.

  • In a medium bowl, whisk together buttermilk, cream and egg. Reserve 1 tablespoon of the mixture for brushing. While stirring with a fork, drizzle the remaining egg mixture over flour mixture until it comes together to form a moist (but not sticky) dough.

  • Turn dough out onto a lightly floured work surface and knead four or five times. Pat into a 7-inch round. Cut into eight wedges. Place wedges on prepared baking sheet. Chill in refrigerator at least 15 minutes.

  • Meanwhile, preheat oven to 375°. Brush scone tops with reserved egg mixture; if desired, sprinkle with coarse sugar. Bake until golden, 18 to 20 minutes. Enjoy warm.

Nutrition Facts

400 calories; fat 15g; cholesterol 53mg; saturated fat 7g; carbohydrates 63g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 41g; protein 5g; vitamin a 388.6IU; vitamin c 0.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 34.2mcg; vitamin b12 0.1mcg; sodium 218mg; potassium 176mg; calcium 96mg; iron 1.7mg.
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