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These buttery Fig and Walnut Scones topped with a sweet Maple Glaze areeasy to make and perfect for breakfast or as an afternoon treat…
Scones really shouldn’t be reserved for weekends. They’re as easy to make as biscuits but the way they look and their slight sweetness makes them seem so special! Scones are perfect for breakfast and they’re lovely when enjoyed mid-day with a cup of hot tea. They also satisfy my sweet tooth without the guilt of a sugary sweet cookie.
These fig and walnut scones are buttery and rich. They’re not hard and crunchy as some scones can be. Instead, they’re delicate and crumbly and the figs and walnuts are perfect together. The figs provide a lovely soft burst of sweetness and the walnuts deliver a slight crunch. Dried figs retain their texture nicely when they’re baked in breads and that’s one of the reasons I love baking with them.
I decided to give these fig scones a sweet glaze which is simply powdered sugar,maple syrup and a touch of milk whisked together.
Why This Recipe Works
- These Fig and Walnut Scones are extra buttery and filled with dried figs.
- The edges of the scones are crumbly and the center of the scones are soft and tender.
- No electric mixer is necessary.
Ingredient Notes
See the recipe box below for ingredient amounts and full recipe instructions.
- Flour: 2 cups of all-purpose flour is the standard amount of flour needed for these homemade scones. You will also need a small amount for your hands and for dusting your work surface
- Baking powder and baking soda: Helps the scones rise.
- Salt: For flavor.
- Sugar: I recommend using 3 tablespoons of granulated sugar.
- Butter: Use cold, salted butter. Make sure to keep the butter in the refrigerator until you are ready to use it. Cold butter is essential in making the best tasting scones. It ensures the scones will be flaky with crisp edges.
- Milk: Use any percentage of cow’s milk (whole, skim, 1%, or 2%). You can also use almond milk, half & half, or cream instead.
- Egg: Provides structure to the scones.
- Figs: Use roughly chopped dried figs.
- Walnuts: Feel free to use chopped pecans or leave the nuts out altogether.
How To Make This Recipe
- In a mixing bowl, stir together the flour, baking powder, salt, baking soda, and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
Gently fold in the figs and the walnuts.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle.
Cut the dough into 8 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
To Make The Glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, and the milk until smooth.
- Spoon over each scone.
Expert Tips
- Be sure to use cold ingredients:The secret to flaky scones is to start with cold ingredients. Make sure your butter, eggs and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
- Don’t overwork the dough:Once you add in the liquid (eggs, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.
Frequently Asked Questions
How Do You Store Scones?
They keep well in the refrigerator but are best eaten a day or so after baking them.
Can You Freeze Scones?
Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen, adding a couple of minutes to the baking time.
Ways To Use Leftover Figs
- Fig Thumbprint Cookies
- Cuccidati – Italian Fig Cookies
- Sugarplums
Enjoy!
Fig And Walnut Scones With Maple Glaze
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 8 scones
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These buttery Fig and Walnut Scones topped with a sweet Maple Glaze are easy to make and perfect for breakfast or as an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 cup butter , cold, cut into small pieces (1 stick)
- 1/2 cup milk
- 1 egg , lightly beaten
- 1 cup dried figs , roughly chopped
- 1/2 cup walnuts , chopped
GLAZE
- 1 cup powdered sugar , sifted
- 2 tablespoons maple syrup
- 1/2 teaspoon milk (or more to get desired consistency)
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
In a mixing bowl, stir together the flour, baking powder, salt, baking soda, and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
Gently fold in the figs and the walnuts.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 8 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
TO PREPARE THE GLAZE
In a small bowl, whisk together the powdered sugar, maple syrup and the milk until smooth. Spoon over each scone.
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