Moist Fig Scones
Baking Delicious Fig Scones at Home
These delightful scones are packed with juicy figs, creating a wonderfully moist and slightly chewy texture. Their natural sweetness pairs perfectly with a cup of tea, making them an ideal treat for any time of day. Elevate your afternoon tea or enjoy a moment of indulgence with these homemade fig scones.
Scone Dough Ingredients- 130g semi-dried figs, chopped into bite-sized pieces
- 1 large egg, lightly beaten
- 300g all-purpose flour
- 10g baking powder
- 3 Tbsp unrefined brown sugar
- 1 tsp salt
- 60g cold unsalted butter, cut into small cubes
- 70g milk
- Extra flour for dusting
- A little egg wash for brushing the tops
Cooking Instructions
Step 1
First, sift the all-purpose flour and baking powder into a large bowl at least twice to ensure they are well aerated. Add the unrefined brown sugar and salt, and whisk everything together. Next, add the cold, cubed butter to the bowl. Using a pastry blender or a scraper, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pieces of butter the size of small peas. Then, gently rub the mixture between your fingertips to coat the flour with butter, creating a moist texture. Work quickly to prevent the butter from melting.
Step 2
Add the chopped semi-dried figs (which can be briefly soaked in rum for extra flavor if desired) to the flour mixture and toss gently to combine. Pour in the beaten egg and milk. Using your scraper, mix the ingredients together with a ‘cutting’ motion until the dough just starts to come together. Be careful not to overmix. Once it’s cohesive, quickly bring the dough together into a rough ball with your hands. Overworking the dough can result in tough scones.
Step 3
Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes. This chilling period allows the gluten to relax and makes the dough easier to handle, contributing to a better scone texture. After chilling, unwrap the dough and place it on a lightly floured surface. Gently press it down with your palm to flatten it slightly. Then, fold one-third of the dough over onto the center, and fold the other third over that, like folding a letter. Repeat this folding process once more (a total of two folds) to create layers in the scones.
Step 4
Using a rolling pin, gently roll out the dough to an even thickness of about 2 cm (approximately 0.8 inches). Avoid rolling it too thin, as this can prevent the scones from rising properly. Use a cookie cutter to shape the scones, or cut them into squares or triangles with a knife. Arrange the shaped scones on a baking sheet lined with parchment paper, leaving some space between them. Brush the tops generously with the egg wash for a beautiful golden-brown finish when baked. Bake in a preheated oven at 180°C (350°F) for 14-16 minutes, or until the tops are golden and puffed up.
Step 5
It’s always fascinating to see how flat dough transforms into fluffy, risen scones in the oven! These plump, little fig-filled delights look incredibly appealing as they bake. The figs add bursts of sweetness and a lovely chewiness that complements the tender crumb of the scone. Enjoy these fig scones warm from the oven or once they’ve cooled completely – both ways are delicious!
