After moving into our new home eight months ago, I was excited to find out that we had a fig tree! I realized, that I probably had never had a fig before, and couldn’t wait to try one!
The day came several weeks back, when I blissfully tasted my first fig. They were so moist and sweet! I couldn’t stop thinking of the recipes I could begin incorporating them into. And so, here is my first recipe using figs.
The figs added into the scone, was a refreshing change for me. A typical scone around here would be one with raisins. I love raisin scones, but I am always eager and excited to try something new. I also, don’t want to over use a recipe 😉
By looking at them once baked, you wouldn’t be able to tell that there are figs inside. They don’t have a spectacular color like my Pomegranate Scone recipe, yet there is a delightful little surprise waiting for you once you take a bite. Its like, finding little chunks of jelly throughout the scone.
I think it is the perfect combination!
I could only find a handful of ripe ready Figs from our tree that day, which turned into 3/4 cup chopped. You can use as much or as little as you like. I think 1 cup of chopped figs would be perfect though.
Cut up the figs into small little chunks and incorporate into the flour, sugar, butter mixture.
Cream the egg and 1/2 cup of sour cream (or heavy cream, half an half) together. Add into the dry mixture.
Very gently, fold the dry and wet together. I make sure that I do not over mix here, even if the scone is a bit wet, it will cook and taste perfect.
Place the slightly wet scone dough onto a floured surface. Take a knife and dived the mixture into two parts. With floured hands form a round cake.
There should be two round cakes here, but I only had a picture of one. With a knife slice the dough into four pieces. There will be eight scones total.
Place the scones onto a cookie sheet. I used a Cast Iron Skillet for this recipe. Sprinkle 2 to 3 teaspoons of sugar on top. Bake at 400 F. for 15 to 17 minutes or until golden.
Slice open a scone and spread some butter (my preference) on each half.
I like to eat my scones fresh, so once we have had our fill, I will take the leftover scones and place them into a zip-lock bag and put them into the freezer. When I have guests over or have a craving for one, I can easily pull the scones out and microwave for 10 seconds and they will taste as good as if they had just come out of the oven.
Now put the kettle on and make yourself some tea!
This is my favorite traditional scone recipe and the one I used for making my Pomegranate Scones. I just switch out the fruit.
two cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (I like it to be very cold, even frozen)
3/4 to 1 cup of chopped figs
1/2 cup of sour cream (or half & half, heavy whipping cream, evaporated milk, whatever you have on hand)
(Directions adapted from All Recipes)
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates.
- In a small bowl, whisk cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.