It’s fig season! I knew I wanted to create something incorporating figs, and I realized that despite them being my very favorite breakfast baked good, I have yet to share a scone recipe! Although I love to bake, I actually prefer foods that aren’t overly sweet, so scones always fit the bill better than a muffin or pastry.
Once I had fig scones on the mind, almonds were the natural choice since they’re such a great pairing. Almond is one of my favorite flavors and it’s always a great addition to anything with fruit.
If you’ve ever avoided making scones because you thought you needed a scone pan to create triangles instead of round blobs – don’t worry! While there’s certainly such a thing as a scone pan, it’s really not necessary since they hold their shape really well when cut prior to baking.
If you decide to give this recipe a go, always feel free to ask any questions and tag me on Instagram to share your creations!
Almond Fig Scones
Yield: 8 scones
- 2 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- 2 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon almond extract
- 1 cup chopped black mission figs
- 1 egg yolk mixed with 1 tablespoon half and half
- 1/4 cup sliced almonds
Preheat an oven to 425°F. Line a baking sheet with parchment paper or a Silpat.
In a large bowl, whisk together the dry ingredients until well blended. Cut the butter into the flour mixture, using a pastry cutter or 2 knives, until the mixture resembles coarse meal. In another bowl, whisk together the eggs, cream and almond extract. Stir into the flour mixture just until evenly moistened. Carefully mix in the figs.
On a floured surface, form into a disk about 1 inch thick and cut into 8 equal wedges. Transfer the wedges to the prepared pan, spacing them 2 inches apart. Brush the tops lightly with the yolk mixture. Sprinkle each wedge with sliced almonds.
Bake until the scones are golden brown on the bottoms and lightly golden on the tops, about 15 minutes. Transfer to a wire rack and let cool.
Refine Baking Tips
- I love that (as scones should be) these are not overly sweet. If you want to sweeten them up a little more, feel free to add an extra tablespoon of sugar.
- The dough will be very stiff so take care not to smash the figs when mixing them in. It may be easier to use your hands to gently knead, rather than stir with a spoon.