Print

Cardamom Fig Scones Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cardamom Fig Scones are a delightful blend of warm cardamom spice and sweet figs, perfect for a cozy breakfast or afternoon tea. Flavored with hints of orange zest and topped with a citrus glaze, these scones are tender, flaky, and packed with texture from walnuts or pecans. Easy to make and baked to golden perfection, they offer a sophisticated twist on a classic treat.

Ingredients

Dry Ingredients

  • 2½ cups pastry flour
  • ½ cup granulated sugar
  • 1½ tsp cardamom powder
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 Tbsp orange zest

Wet Ingredients

  • ½ cup salted butter (frozen)
  • 1 cup fresh figs or rehydrated dried figs
  • ½ cup walnuts or pecans (chopped)
  • ½ cup buttermilk (plus 2 Tbsp)
  • 1 Tbsp orange juice
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 Tbsp half and half

Glaze

  • ½ cup powdered sugar
  • 2 tsp orange juice
  • ½ tsp vanilla extract
  • 1 tsp orange zest

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (375°F for convection ovens) to prepare for baking the scones at the optimal temperature.
  2. Soak Dried Figs (if using): If you’re using dried figs instead of fresh ones, soak them in warm water until they become plump. Then strain, chop into small pieces, and discard any tough stems to ensure tender pieces in your dough.
  3. Mix Dry Ingredients: In a large bowl, combine pastry flour, granulated sugar, cardamom powder, baking powder, salt, and orange zest. Cube or shred the frozen salted butter into the mixture, then use a pastry cutter to blend everything until the mixture looks crumbly like coarse crumbs.
  4. Add Nuts and Chopped Figs: Fold the chopped walnuts or pecans into the crumbly flour mixture until evenly coated. Then gently fold in the chopped figs to distribute fruit throughout the dough.
  5. Mix Wet Ingredients: In a separate small bowl, whisk together the buttermilk, orange juice, vanilla extract, and the large egg. This mix will bring the dough together and add moisture and flavor.
  6. Combine Wet and Dry Ingredients: Make a well in the center of the dry mixture and pour in the wet ingredients. Use a fork to gradually incorporate the liquids into the dry ingredients, careful not to overmix. If the dough remains too dry and crumbly, add buttermilk one tablespoon at a time until a shaggy dough forms.
  7. Shape Dough into Disc: Transfer the dough onto a lightly floured surface and gently shape it into an 8-inch disc. Using a bench scraper or knife, cut the disc into 8 to 12 equal wedges. If you’re using fresh figs, press a fig slice onto each wedge for decoration.
  8. Transfer to Baking Sheet and Bake: Place the scones on a parchment-lined baking sheet, spacing them well apart to allow for expansion. Brush each scone with half and half; optionally sprinkle with sugar for added crunch. Bake in the preheated oven for about 20 minutes, until the scones are golden brown and cooked through.
  9. Cool on Wire Rack: Remove the scones from the oven and transfer them to a wire rack to cool slightly before glazing.
  10. Prepare and Drizzle Glaze: Whisk together powdered sugar, orange juice, vanilla extract, and orange zest until smooth. Drizzle this glaze generously over the cooled scones to add a bright and sweet finishing touch. Serve and enjoy!

Notes

  • If using dried figs, soaking them is essential to soften their texture for better incorporation into the dough.
  • Frozen butter ensures flakiness by creating steam pockets as it melts during baking.
  • Be careful not to overmix the dough to keep the scones tender and light.
  • You can substitute walnuts with pecans, depending on your preference.
  • For a dairy-free version, substitute buttermilk and half and half with plant-based alternatives.
  • Scones are best enjoyed fresh the day of baking but can be stored in an airtight container for up to 2 days.

Find it online: https://bitezly.com/cardamom-fig-scones-recipe/