These Fresh Fig and Walnut Scones are a tasty treat! With sweet figs and crunchy walnuts baked right in, they’re perfect for breakfast or a cozy snack.
I love how easy these scones are to whip up. One bite and you’ll feel like you’re having a fancy tea party, even if you’re just in your kitchen! 🥳
Key Ingredients & Substitutions
Fresh Figs: Figs are the star of these scones! If they’re out of season, you can substitute dried figs, but chop them finely and consider soaking them in warm water to soften.
Walnuts: Walnuts add a nice crunch! If you need a nut-free scone, sunflower seeds or pumpkin seeds are excellent alternatives.
Butter: I love using unsalted butter for control over the salt level. If you’re dairy-free, try plant-based butter or even coconut oil in a solid form.
Milk or Buttermilk: Milk adds moisture and richness. For a tangy flavor, buttermilk is the way to go. If you want a non-dairy option, almond milk or oat milk can work too!
How Do I Get Light and Fluffy Scones?
The secret to achieving light and fluffy scones is in how you handle the dough. Overmixing can lead to tough scones, so be gentle! Here are some tips to keep in mind:
- Use cold butter – this helps create flaky layers. Cut it into the flour until you see pea-sized pieces.
- Mix wet and dry ingredients just until combined. A few lumps are okay; it helps keep the texture light.
- Avoid kneading the dough too much. Just enough to bring it together is perfect.
- Pat the dough into shape instead of rolling it out to maintain those lovely layers.
How to Make Fresh Fig and Walnut Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup fresh figs, chopped
- 1/2 cup walnuts, chopped
- 2/3 cup whole milk or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus an additional 15-18 minutes for baking. You’ll have delicious fresh fig and walnut scones ready in about 30 minutes, perfect for breakfast or an afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This combination will provide a nice base for the scones.
3. Incorporate the Butter:
Add the cold butter cubes into the flour mixture. Using a pastry cutter or your fingers, mix the butter into the flour until it resembles coarse crumbs. Make sure to work quickly to keep the butter cold!
4. Add Figs and Walnuts:
Gently fold in the chopped figs and walnuts into the mixture. Be careful not to mash the figs—you want to keep them in nice chunks for flavor!
5. Prepare the Wet Ingredients:
In a separate small bowl, whisk together the milk (or buttermilk), egg, and vanilla extract until smooth.
6. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the large bowl with the flour mixture. Stir gently with a spoon or spatula until everything is just combined. Remember, don’t overmix; a little lumpiness is totally fine!
7. Shape the Dough:
Turn the dough out onto a floured surface, gently kneading it a few times until it holds together well. Then, pat it into a circle about 1 inch thick.
8. Cut and Arrange the Scones:
Cut the dough into 8 wedges (like a pizza!) and carefully transfer them to your prepared baking sheet. Space them out a bit so they have room to rise.
9. Sprinkle for Extra Crunch:
If you like, sprinkle coarse sugar on top of the scones for some added sweetness and crunch! It gives them a lovely finish.
10. Bake the Scones:
Place the scones in the oven and bake for 15-18 minutes, or until they are golden brown. To check if they are done, insert a toothpick into the center of a scone—it should come out clean.
11. Cool and Serve:
Once baked, remove the scones from the oven and let cool slightly on a wire rack. Enjoy your fresh fig and walnut scones warm or at room temperature. They’re perfect with a cup of tea or coffee!
FAQ for Fresh Fig and Walnut Scones
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can substitute dried figs for fresh ones! Just make sure to chop them finely, and you might want to soak them in warm water for about 10-15 minutes to soften them up before adding them to the dough.
How Do I Store Leftover Scones?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, you can freeze them in a freezer-safe bag for up to a month. Just reheat in the oven or toaster oven when you’re ready to enjoy them again!
Can I Make These Scones Gluten-Free?
Absolutely! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum or add 1/4 teaspoon to help with the texture.
What Can I Serve With These Scones?
These scones are delicious on their own, but you can elevate them with a spread of butter, clotted cream, or your favorite jam. Pair with tea or coffee for a delightful afternoon treat!
