Honey Fig Scones
38 comments » 
I love scones so, so much. By and large, they are easy. And delicious. And totally adaptable. You can make scones out of virtually any flavor with any add-ins you’d like. Dark chocolate chip scones are one of the very first baked goods that I made on my own, and would make all of the time. They became such a favorite with my family that even now, with all of the other desserts I have in my arsenal, when I ask my mom what kind of cake or dessert she wants for her birthday, she always asks for those scones. Almost a year ago I posted Blueberry Buttermilk Scones, and a reader responded with three of her favorite scone recipes. This was one of them, and I’ve had it in my head to make since I received the email, and am so sorry I waited so long. These will definitely become a staple in my kitchen, especially during the fall and winter months. If you enjoy scones, oats and figs, you absolutely, positively cannot go wrong with this recipe.
As with all scones, these are incredibly easy to throw together – you need only a couple of bowls, a whisk and spatula. It comes together very easily and you’ll have them mixed up and out of the oven in about 45 minutes. These have a fantastic texture thanks to the oats and a really mild flavor thanks to the honey. And if you’re a fig fan, as I am, you won’t be able to get enough of all those pockets of chopped figs. You can use fresh or dried, whichever is more readily available for you.
A quick note – I forgot to check my oven thermometer on these and they got a little over-done without my realizing until I spotted the actual temp. Yours won’t brown that much, and won’t spread as much either. A good lesson on how important an oven thermometer is!
One year ago: Chocolate Chip Cookie Dough Cheesecake Bars
Two years ago: Potato-Bacon Torte
Three years ago: Croissants
Four years ago: Ranch Pretzels
Honey Fig Scones
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Total Time: 40 minutes
Ingredients:
1 cup all-purpose flour
½ cup old-fashioned rolled oats (not quick-cooking oats)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
¼ cup canola or vegetable oil
¼ cup granulated sugar
¼ cup honey
2 tablespoons heavy cream
1 cup diced figs (fresh or dried)Directions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
3. In a separate bowl, whisk the egg and canola oil together. Add the honey and mix until combined. Pour the liquid mixture into the dry ingredients and fold together with a rubber spatula to combine. Add the cream and mix together (the dough will be a little wet). Cover the diced figs with the sugar and gently fold into the dough.
4. On a well-floured surface, and dusting the top of the dough with more flour, pat the dough out into a 7-inch circle. Cut into 8 triangles. Place on the prepared baking sheet.
5. Bake for 20 to 25 minutes, or until lightly golden brown. Serve warm or at room temperature. Leftovers can be stored in an airtight container, but they are best the same day they are made.
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I love the simplicity to this recipe. Great scone idea!
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Most all of the ingredients for this recipe are right out of the pantry which I just love. Like you mentioned, it’s a perfect recipe for add-ins like these diced figs or other dried fruits. These scones look so good.
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Love this recipe! If I don’t have heavy cream on hand…Can I substitute 2 tablespoons of almond milk?
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Michelle on August 24th, 2011 at 9:29 am
Yep, that would be fine!
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What a delicious combination of flavours – thank you for sharing!
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What a great way to use fresh figs! I love that your scones don’t use a ton of butter and cream like so many other recipes for a change.
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I tried to make my first scones the other day and they definitely did not come out lookin like this haha
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I adore scones, and these are BEAUTIFUL! I’m not sure if anyone could love this recipe more than my friend Kimmy… she grows figs in her back yard that are as big as baseballs! I can’t wait to share this with her
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What a beautiful scone! I love figs!
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What a great way to use summer figs!
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That. is. GORGEOUS. I love figs, too. We wear friendship bracelets.
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Another appealing recipe. Always find something different here, in a great way
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I absolutely love figs and since I’m a beekeeper, I obviously love honey too. I am always looking for recipes to incorporate honey since I get so much of it. This one will be in my head until I make it too
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my best friend is pregnant and due next month and has requested many batches of scones for breakfast and snacks. she loves figs, so i’m adding these to my list!
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Scones are a palate of endless possibilities – I quite like the direction you’ve chosen with honey and figs! Paired with cup of piping hot coffee, I can only imagine what a wonderful morning these would deliver!
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The combination of fig and honey sounds heavenly! Especially in a scone.
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They sure do look tasty! So simple and delicious looking!
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Those sound delicious and so simple to prepare. Thanks for the share.
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So I just tried making these scones. My tree in the back yard is full of figs so I thought this would be perfect. I’ve made scones before, and these just didn’t turn out the same. I followed the recipe but the dough was very wet and runny
They baked flat, almost like a cookie. Any suggestions?
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I am SUCH a sucker for dessert (or any meal actually) with figs in it! Figs and honey were meant for each other..especially in scone form!
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I’ve never baked with figs before! I’m game to try to now!
xo
http://allykayler.blogspot.com
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I love scones for the reason you do – simplicity! I absolutely LOVE your fig and honey addition and will be trying this soon. Thank you for sharing.
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Drooling… figs and honey!! Yummy!
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Just loved the idea of these scones and have just pulled a test one out of the oven….the taste is amazing but…..the dough was so wet as to be runny….i must have added at least another cup of flour to the mix. I have frozen the rest of the scones I cut in the hopes that they will set up a bit better. Perhaps the dry ingredients were misprinted?
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Michelle on August 25th, 2011 at 11:37 am
Hi Kathy, Not misprinted. By and large, I find that all scone recipes are wet and require quite a bit of flour on the surface and on top to pat into the desired shapes. That’s part of what keeps them moist though.
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love honey + love figs!
never had much success with scones but i am willing to try this recipe…as i love all your recipes.
just baked your coffee-and-espresso layered cheesecake (subbed godiva mocha liquor for coffee liquor)…it was great…
& your blueberry boy bait is a staple in my kitchen!
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Figs are one of those things that I don’t realize that I like them until I am eating them! These scones look amazing!
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I LOVE LOVE LOVE Scones! I want one NOW! I am going to go and buy some figs. Thanks for post.
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My grandfather has 90 fig trees and I can’t wait to try this recipe on some fresh figs!
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These are fabulous! My husband LOVES scones and we’re both crazy about figs…this is a real treat!
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Those look great. I used to eat figs off the tree when I was a kid in Texas. I love figs!
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I also love scones so, so much.
And I will definitely put these on my to do list. I’ve never tried figs in scones before.
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Ooooo these look perfect for breakfast!
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I love, love the Jewel Tea Autumn Leaf pattern dish in the background! My mom had that set…she sold most of it in a garage sale when I was little and she’s missed it ever since. The scone looks lovely !
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Michelle on August 28th, 2011 at 9:26 pm
Lori, Those dishes were actually give to my mom from my great Aunt. She has since passed away, and everyone always reminisces about her when they see those dishes!
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I love scones! I’d make one each time i take tea but unfortunatly i’m on a diet! So i can’t make them that often! And yours are really good, i loove figs! Your scones are made for me!
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I love figs and scones, so this is a perfect combo for me. When I tried making this, though, it was so wet, I could not transfer it to the sheet. Is that normal? When you say well-floured, how much flour about? It also took longer to bake.
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Michelle on September 1st, 2011 at 3:20 pm
Hi Crystal, Pretty much as much flour as you need to be able to handle it. I have found with almost every scone recipe I’ve baked that you need to be pretty heavy-handed with the flour when you turn the dough out.
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