I have summer figs galore that my sweet neighbor brought me. She planted two fig trees last year and this year they’ve been extremely fruitful! Fig scones, eating them straight, and figs on fresh salads, are some of my favorite ways to indulge on this sweet fruit.
But, I have plenty! So I froze a lot of them to have on hand for later. If you’ve never done fig freezing, it’s very easy. Just wash them, pat dry, cut the ends off, then lay flat (side by side) on a parchment lined cookie sheet. Place in the freezer for several hours. Once firm, remove from sheet and place in freezer bags or sealed containers. Once you’re ready to use them, you can take them out ahead of time or in this instance, I just diced them up (frozen) to use in the scone recipe below.
These particular figs are Adriatic figs. They’re not your typical burgundy ones. At first you think they’re still not ripe cause their skin remains green but that’s this particular variety. On the inside they have a light pink and white flesh. Still delicious but not as sweet as the dark variety.
So today I pulled some out of the freezer and diced them up to use in this scone recipe. They turned out delicious! These fig scones have a sweet-subtle fig taste and are just sweet enough. The outside is crunchy & crisp while the inside was soft and melts in your mouth. I love scones like that!!!
Fig Scones with Honey Cream Glaze
- Adapted from All Recipes
- 2 c. all purpose flour
- 1/3 c. sugar
- 1 t. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 8 T. unsalted butter very cold
- 3/4 to 1 c. chopped figs
- 1/2 c. of sour cream
- 1 egg
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then gently stir in figs.
- In a small bowl, whisk cream and egg til smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid, but the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle each one with a sprinkle of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes.
- *For glaze: Mix 1/2 c. powdered sugar and blend with 1 t. honey & 2 t. half & half cream. Stir until fully blended. (Mix in more sugar or cream for desired consistency. Drizzle on scones while they're warm.
These are so buttery and have the perfect hint of figs–you will want to eat the entire tray by yourself! They are terrifically yummy & filling! Another favorite of mine, for an easy summer lunch is a arugula salad with feta, figs and a honey vinaigrette dressing. Just some summer fig ideas!