These honey-fig scones boast a wonderful flavor combination of figs and honey, along with the better-for-you addition of white whole wheat flour.
Figs are one of my husband’s favorite indulgences, so when they show up in the grocery store for that very short window in the summer, I buy them by the boatload. During the rest of the year, I keep a stash of dried figs in the pantry and am always on the lookout for new recipes to try. Scones are one of my favorite baked goods since they are basically an excuse to eat dessert for breakfast! I make my chocolate chip scones for my mom’s birthday, but I was recently brainstorming ideas for something a little bit lighter and not-so-decadent for a breakfast treat. Enter these honey-fig scones!
For this recipe, I combined honey and figs (a natural combo!) and put a healthier spin on the dough by using white whole wheat flour. They turned out wonderfully and I think you’re going to love them!
I first talked about white whole wheat flour last year when I made homemade flour tortillas, and I am still singing its praises. It’s an easy substitution to make if you’re a little bit hesitant about going full-blown whole wheat for baked goods (I don’t blame you!).
You may have noticed that I included it last week in my Flour 101 guide, and that’s because I think it’s a great staple to keep in your pantry if you’re trying to work some extra whole grains into your diet. King Arthur Flour makes it, and it’s available both on their website, as well as in many grocery stores (my local supermarket carries it). For most recipes, you can substitute up to 50% of the all-purpose flour with white whole wheat flour without compromising the flavor or texture. To get a complete rundown on how to incorporate this flour into your baked goods, check out the King Arthur Flour complete guide to white whole wheat flour!
Now, let’s talk more about these honey-fig scones!
I took the recipe for my chocolate chip scones and did a little tweaking – swapping out about a third of the all-purpose flour for the white whole wheat, adding honey to the liquid mixture, and nixing the chocolate for chopped dried figs.
The result is an absolute dream for any fig lover, and the perfect companion to your morning cup of coffee or tea!
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes), sprinkling more flour in if needed. Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 15 to 20 minutes, or until lightly browned. Serve warm or at room temperature. These scones are best served the day that they are made, but can be kept in an airtight container at room temperature for up to 3 days. You can also wrap them individually in plastic wrap and place in a freezer bag to store in the freezer for up to 2 months.