Honey Fig Scones

We love scones so, so much. By and large, they are straightforward. And rich. 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 first baked goods that we made on our own, and would make all of the time. They became such a favorite with our family that even now, with all of the other desserts we have in our arsenal, when we ask our mom what kind of cake or dessert she wants for her birthday, she always asks for those scones. Almost a year ago we posted Blueberry Buttermilk Scones, and a reader responded with three of her favorite scone recipes. This was one of them, and we've had it in our head to make since we received the email, and am so sorry we waited so long. These will definitely become a staple in our 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 straightforward to throw together – you need only a couple of bowls, a whisk and spatula. It comes together 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 mild flavor thanks to the honey. And if you’re a fig fan, as we are, 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 speedy note – we forgot to check our oven thermometer on these and they got a little over-done without our realizing until we 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 Sweet scones that go evenly with a cup of coffee

• 1 cup (125 g) all-purpose flour
• ½ cup (40.5 g) old-fashioned rolled oats, not speedy-cooking oats
• 2 teaspoons baking powder
• ½ teaspoon (0.5 teaspoon) salt
• ½ teaspoon (0.5 teaspoon) ground cinnamon
• 1 egg
• ¼ cup (54.5 ml) canola or vegetable oil
• ¼ cup (50 g) granulated sugar
• ¼ cup (84.75 ml) honey
• 2 tablespoons heavy cream
• 1 cup (50 g) diced figs, fresh or dried

• 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.

• Yield: 8 scones
• Prep: 15 minutes
• Cook: 25 minutes
• Total: 40 minutes

Ingredients

• 1 cup ( 125 g ) all-purpose flour
• ½ cup ( 40.5 g ) old-fashioned rolled oats, not speedy-cooking oats
• 2 teaspoons baking powder
• ½ teaspoon ( 0.5 teaspoon ) salt
• ½ teaspoon ( 0.5 teaspoon ) ground cinnamon
• 1 egg
• ¼ cup ( 54.5 ml ) canola or vegetable oil
• ¼ cup ( 50 g ) granulated sugar
• ¼ cup ( 84.75 ml ) honey
• 2 tablespoons heavy cream
• 1 cup ( 50 g ) diced figs, fresh or dried

Method

1. 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
2. 2. In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
3. 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. 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. 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.