These flaky layered fig scones are a treat for your taste buds! They have a light and buttery texture with sweet figs for a burst of flavor in every bite.
Who doesn’t love a warm scone with a cup of tea? I can never resist sneaking one right from the oven. Just think of the delightful smell filling your kitchen. 😊
Making scones is so easy! Just mix the ingredients, fold in those delicious figs, and bake. They are perfect for breakfast or a cozy afternoon snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the scones, providing structure. If you’re looking to make it lighter, consider using a mix of all-purpose and whole wheat flour. However, only use about half of the whole wheat to maintain that fluffy texture.
Dried Figs: These are the star of the recipe, adding sweetness and flavor. You can switch out figs for dried apricots, cranberries, or raisins if you’re in need of a change. Just chop them up similarly!
Heavy Cream: This is key for richness. If you want a lighter option, you can substitute with buttermilk or whole milk, but do keep in mind it might affect the richness and texture slightly.
Unsalted Butter: I always opt for unsalted to control the salt level. If you’re in a pinch, you can use salted butter but reduce the added salt in the recipe.
How Do You Make Flaky Scones with Layers?
The secret to achieving those flaky layers lies in how you handle the dough. Be gentle and avoid overmixing. You’ll want to create layers by folding the dough multiple times, which helps to develop flakiness.
- After mixing your wet and dry ingredients, turn the dough onto a floured surface without overworking it.
- Pat it into a rectangle and fold it in thirds like a letter. This step is essential for nice, flaky layers.
- Repeat the patting and folding process two more times before cutting into your desired shape.
- Remember, the colder your ingredients, especially butter, the flakier your scones will be.
Trust me, taking the time to create those layers makes a world of difference when you bite into a fresh scone straight from the oven! Enjoy your baking!
Flaky Layered Fig Scones
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup dried figs, chopped
- 3/4 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
Time Needed:
This recipe will take about 10 minutes to prepare and around 15-18 minutes to bake. So, you can enjoy a warm batch of scones in about 30 minutes total!
Instructions:
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well blended. This will ensure even distribution of flavors in your scones.
3. Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, quickly mix the butter into the flour until the mixture resembles coarse crumbs, with some small pea-sized pieces of butter still visible. This step is key to getting those flaky layers!
4. Add the Figs
Gently fold in the chopped dried figs to the flour mixture using a spatula or wooden spoon, ensuring they are evenly distributed.
5. Combine Wet Ingredients
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined. This mixture adds moisture and flavor to your scones.
6. Form the Dough
Pour the wet ingredients into the dry ingredients and gently mix with a fork until just combined. Avoid overmixing, as this can lead to dense scones.
7. Laminate the Dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough in thirds like a letter, then gently pat it out again into a rectangle 1-inch thick. Repeat this folding and patting process two more times to create those delicious flaky layers.
8. Cut the Scones
After your final fold, shape the dough into a circle about 1-inch thick and 8 inches across. Using a sharp knife or a bench scraper, cut the dough into 8 wedges or squares.
9. Bake
Transfer the scones to your prepared baking sheet, leaving about 2 inches of space between each one. Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar if desired. This adds a sweet, crunchy finish.
10. Enjoy!
Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Remove them from the oven and allow to cool slightly on a wire rack before serving warm. Enjoy your freshly baked flaky layered fig scones with butter, clotted cream, or your favorite jam!
FAQ for Flaky Layered Fig Scones
Can I Use Fresh Figs Instead of Dried Figs?
While you can technically use fresh figs, dried figs are recommended since they provide a concentrated sweetness and firmer texture that holds up better in the baking process. If you do use fresh figs, make sure to reduce the overall moisture in the recipe slightly.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, you can freeze them by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to a month.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and shape it into wedges, then wrap it tightly in plastic wrap and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for about 10-15 minutes before baking if it’s too cold.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with buttermilk or whole milk. Keep in mind that using milk will result in a slightly less rich flavor and texture, so you may want to increase the butter slightly to compensate.
