Fig and Toasted Almond Scones

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quick-n-easy
Recipe photo
Hands-on time:
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Yield: 12 scones

Recipe photo

Figs and almonds are a classic flavor combination, and here we pair them in one of our favorite baked goodies — tender, buttery scones.

Fig and Toasted Almond Scones

star rating (6) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 scones
Published: 09/30/2011

Ingredients

Scones

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons grated lemon rind (lemon zest)
  • 1/2 cup (8 tablespoons) cold butter
  • 1 cup double diced dried figs, chopped
  • 1 cup whole almonds, toasted and chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup to 2/3 cup half & half or milk

Topping

Tips from our bakers

  • Not fond of dried figs? Substitute chopped dates, raisins, dried cranberries, or the dried fruit of your choice.
  • To toast almonds, spread in a single layer in an ungreased pan. Bake in a preheated 350°F oven for 8 to 10 minutes, until they're a light golden brown.
  • To make round scones: Instead of flouring the parchment and shaping the dough into wedges, scoop the dough onto a parchment-lined baking sheet, using about 1/4 cup for each scone and leaving 2" between them. Continue as directed in the recipe; baking time is a bit shorter, about 18 to 22 minutes.

Directions

1) Whisk together the flour, sugar, salt, baking powder, and lemon zest.

2) Work in the butter just until the mixture is unevenly crumbly.

3) Stir in the figs and chopped almonds.

4) In a separate bowl, whisk together the eggs, vanilla and almond extracts, and half & half.

5) Add the liquid ingredients to the dry ingredients, stirring until cohesive.

6) To make scones as pictured above, read our baker's tip, below left. To make traditional wedge-shaped scones, line a baking sheet with parchment or foil; sprinkle a bit of flour on top. Scrape the dough onto the floured parchment or foil, and divide it in half.

7) Round each half into a 6" x ¾"circle. Brush each circle with milk, and sprinkle with sparkling white sugar, if desired.

8) Slice each circle into 6 wedges. Pull the wedges apart to separate them by 1/2".

9) Place the pan in the freezer for 30 minutes. Preheat the oven to 425°F.

10) Bake the scones for 20 to 24 minutes, until they're golden brown. Remove from the oven, and cool briefly on the pan. Serve warm.

11) Wrap completely cool scones airtight, and store at room temperature for a couple of days. Freeze for longer storage.

Yield: 12 scones.

Reviews

1
  • 09/18/2013
  • LuisaCA from
  • Were these supposed to be DRIED figs?
    Yes, and thank you for bringing this to our attention, I will add this detail to the ingredient list. ~Amy
  • star rating 11/04/2012
  • elzbthc from KAF Community
  • these are divine. The reason I gave it 4 instead of 5 stars is because it needs a little more sweetness for my tastes. It was really good with homemade apple butter. I used the small scone pan and they were perfect although had to make it up as to how to get it into the compartments. Took less time to cook also.
  • star rating 02/03/2012
  • jarobo from KAF Community
  • Great, versatile recipe. I used chopped dates and untoasted almonds (I was running late), and forgot the milk and sugar topping and they were still yummy. One half recipe made 6 large scones which were perfect with lemon curd to reinforce the lemon flavor. I checked them after 15 minutes; mine were done perfectly at 18. I think dried cherries would be dynamite in place of figs.
  • star rating 01/21/2012
  • pam from high in the rockies of colorado
  • YUM. YUM. YUM. Wonderful flavor combo. I did need to place foil cover on top to prevent a burn, as the dense interior of this scone took a bit longer to cook through. Also, able to freeze extras and they were just as yummy after thaw.
  • star rating 12/17/2011
  • kristigoldston from KAF Community
  • Fabulous. I added a little powdered milk for additional calcium. I ran out of lemon zest so used orange pel with the lemon zest, delightful
  • star rating 11/22/2011
  • labanhira from KAF Community
  • YUMMY! The lemon zest and toasted almonds really made this recipe a winner. Had some fresh figs left over from another recipe. They are good but just a nice fruit addition to the predominant lemon and almond flavors.
1
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