Fresh Fig Scones


Prep Time: 10-15 minutes | Cook Time: 18-22 minutes

Serving Size: 8 scones

Podcast Recommendation: Radiolab Presents: More PerfectObject Anyway. This show looks at the story behind Batson v. Kentucky in which the Supreme Court struck down the validity of using race-based peremptory challenges. It also follows up with James Batson, the original criminal defendant (and later on appellant) in the case and Joe Guttman, Batson’s prosecutor who struck the black jurors in Batson’s case because of their race.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons granulated sugar
  • ½ cup cold butter
  • 1 large egg
  • 1 tablespoon butter, melted, mixed with 1/2 cup half and half (or just ½ cup heavy cream), plus 1 tablespoon (for brushing the tops)
  • 2 tablespoons truvia honey blend (or plain honey)
  • 1 teaspoon vanilla paste
  • 1 cup skin-on diced fresh figs (~8 figs)
  • granulated sugar, for sprinkling


  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Set aside.
  2. Dump flour, baking powder, salt, and sugar into food processor. Add butter and pulse until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok.
  3. Dump flour/butter mixture into large mixing bowl and gently stir in figs until coated with flour.
  4. In a small bowl, whisk together egg, ½ cup half and half/butter mixture OR heavy cream, Truvia honey blend, and vanilla paste, then fold into the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix.
  5. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough will likely be slightly sticky. Pat the dough into a 9-inch circle, about ¾-inch thick, and cut into 8 even wedges. My dough was pretty sticky so I popped it in the fridge for 5 minutes and ended up shaping each of the wedges into lopsided circles about 1/2 inch apart from each other (to give them room to expand while baking).
  6. Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with granulated sugar.
  7. Bake for 18-22 minutes, or until golden brown.
  8. Transfer baking sheet to a wire rack and allow to cool for 10 minutes.
  9. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness or drizzle maple syrup on top.
  10. Scones are delicious either warm or at room temperature. Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

Recipe adapted from Pretty Simple Sweet.


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