Fig and Ginger Scones
Elevate your teatime with these decadent Fig and Ginger Scones—a delightful blend of fruity sweetness and warm spice, perfect for cozy mornings or elegant brunches. These tender, flaky scones are studded with chewy dried figs and finely chopped crystallized ginger, creating a harmonious balance of textures and flavors. A hint of ground ginger in the dough enhances the aromatic profile, while a touch of vanilla and a sprinkle of coarse sugar on top adds a gourmet finish. With just 15 minutes of prep time and simple steps, these homemade scones are irresistibly easy to make. Serve them warm with a dollop of clotted cream or a drizzle of honey, and watch them disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, chilled and cubed
- 0.5 cup Dried figs, chopped
- 0.25 cup Crystallized ginger, finely chopped
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg, lightly beaten (for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground ginger, and salt.
Add the chilled, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gently stir in the chopped dried figs and crystallized ginger, ensuring they are evenly distributed throughout the mixture.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the lightly beaten egg and sprinkle them with coarse sugar, if desired, for an extra crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Transfer the scones to a wire rack to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 150.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
