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Fig Scones

Fig Scones Recipe

Calling all dessert detectives and culinary adventurers! Get ready to dive into the delightful world of Fig Scones, where sweet, juicy figs tango with fluffy, buttery dough to create treats that are simply *scrumptious*. These aren't your average scones – they're bursting with bursts of summer sunshine, ready to light up your taste buds and melt away any frown.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

For the Red Wine Figs:

  • 2 1/2 cups about 500 grams black mission figs, halved
  • 1 cup 240 ml red wine
  • 1/2 cup 100 grams granulated sugar

For the Scones:

  • 226 grams 1 cup salted butter, cold and cubed
  • 420 grams 3 cups all-purpose flour
  • 50 grams 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 scant tablespoon Diamond Crystal kosher salt
  • 300 grams 1 1/4 cups chilled buttermilk, plus extra for brushing
  • 2 tablespoons turbinado sugar

Instructions
 

Make the Red Wine Figs:

  • In a large saucepan over medium heat, combine the red wine and sugar. Bring to a simmer and stir for 2-3 minutes until the sugar dissolves.
  • Add the figs and stir to coat them in the red wine mixture.
  • Let simmer for 12-15 minutes, stirring occasionally, until the red wine reduces by half. You'll know it's done when you can swipe a spatula across the pan and see the bottom for a few seconds.
  • Transfer the figs to a bowl and let them chill in the fridge for 1 hour.

Make the Scones:

  • When the figs are chilled, preheat your oven to 375°F (190°C) and position a rack in the center.
  • Grate or chop the cold butter into 1 cm cubes and place them in the freezer while you prepare the other ingredients.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Take the butter out of the freezer and add it to the dry ingredients. Toss the mixture to coat the butter in flour, mashing up the pieces as you go.
  • Add half of the chilled buttermilk and mix it in with a fork. Then add the other half and mix again. The dough should be crumbly but starting to get sticky.
  • Transfer the crumbly dough to a clean and cold work surface. Gently press the crumbs together with your hands.
  • Fold the dough over, press and shape it again, then rotate it 90 degrees and repeat. The dough will stay crumbly but will start to come together. Keep patting it down until it's about 2 inches tall.
  • Use a bench scraper to cut the dough into three pieces.
  • Take 1/4 cup of the chilled figs and layer it on top of one piece of dough. Press another piece of dough on top, then add more figs and layer the last piece on top. Press down to laminate the figs inside the dough.
  • Cut the dough in half, add another layer of figs, and laminate again. Press the dough down, cut it in half again, stack it on top of itself, and press down once more. You should start to see layers of the bright purple figs.
  • Pat the dough into a large circle, about 2 inches tall and 10-12 inches wide.
  • Slice the circle into 8 pieces and lay the scones out on a parchment-lined baking sheet.
  • Brush the tops of the scones with buttermilk and sprinkle them with turbinado sugar.
  • Bake for 30-35 minutes, or until they're deeply golden on top.
  • Enjoy your warm Sugared Fig Scones!
Keyword Fig Scones