Tender and slightly sweet, these orange-scented buttermilk fig scones pair perfectly with a cup of coffee or tea. This is sure to become one of your favorite dried fig recipes.
This is a paid post created for California figs. All opinions are my own.
When I was asked by California Figs to create a California Dried Figs recipe post, it sounded like a perfect collaboration. I’ve loved figs my entire life. In fact, one of my earliest childhood memories is climbing a fig tree and eating the ripe fruit.
And I realized that I have very few fig recipes on this blog.
Okay, only one fresh fig recipe to be exact. And not a single recipe using dried figs, which is a dried fruit that we all love in this house. In fact, dried figs are quickly becoming a favorite of my three-year-old, who happens to really love fig bars.
When I received a box filled with California dried figs along with a beautiful California Figs cookbook, my mind started spinning with possibilities. I have a feeling that it won’t be long before I have quite the collection of fig recipes on the blog.
The cookbook is really great. It has beautiful photography and lots of information about fresh and dried figs in addition to recipes that range from simple breakfast ideas like California Fig and Coconut Overnight Oats to dinners like Caribbean Jerk Chicken with California Figs. You can order a copy for your favorite fig lover here.
Today, 100% of dried figs and 98% of fresh figs grown commercially in the U.S. are from California and most of those are grown right here in the San Joaquin Valley where I grew up.
When driving home from the mountains in the summer, I know I’m getting close to home when the foothills turn into farmland and the smell of fig trees permeates my car as the highway intersects an orchard on the outskirts of town.
My daughter already recognizes the distinct smell of the trees and since we have a large fig tree in our own backyard, she will have some of the same early memories I do of climbing a fig tree and eating the fresh fruit.
How to make Fig Scones
One recipe from the California Figs cookbook that immediately jumped out at me was the California Fig and Orange Scones with Orange Cardamom Glaze.
I adapted the recipe slightly and also decided to leave the glaze off of my scones. I had actually planned on adding a glaze, but I loved how the flavor of the dried figs and fresh orange zest complimented each other without any other competing flavors.
I also think the natural sweetness of the dried figs comes through perfectly without the glaze, although the option of coarse sugar sprinkled on top is a nice compromise for those who want a little something extra.
Here’s how I made them.
First, assemble the ingredients. These fig scones require flour, sugar, baking powder, baking soda, salt, California dried figs, fresh orange zest and juice, and buttermilk.
As you can see, I grated some frozen butter instead of chopping it, which makes it very easy to incorporate into the flour mixture.
Next, you will whisk together the flour, baking powder, baking soda, sugar, and salt.
Using a whisk instead of a spoon at this point serves two purposes: it distributes the leavening evenly into the flour and also aerates the flour mixture, kind of like sifting.
Next you’ll add the grated butter to the dry ingredients, which are now well mixed thanks to your trusty whisk. But at this point, I actually want you to switch to a spoon so the butter doesn’t clump up inside the whisk while you stir.
Stir and toss the grated butter into the flour mixture with a wooden spoon until it’s evenly distributed.
Next, stir in the chopped dried figs. I used dried mission figs, but other types of dried figs would be great as well.
After stirring in the dried figs, you’ll combine the buttermilk, orange juice and orange zest together then pour the buttermilk mixture into the dry ingredients.
Stir everything together with a wooden spoon just until it starts to come together and most of the flour has been moistened.
Next, you’ll turn the dough out onto a floured board or counter and push it together with your hands until it comes together in a mass.
Knead it a few times, adding a bit of extra flour on your hands or work surface if necessary to keep the dough from sticking. Then roll or pat it out into a circle that is about one inch thick.
Use a biscuit cutter to make rounds and place on a parchment-lined baking sheet.
Brush the cut scones with an egg wash before baking to add a nice color and shine. At this point you can also sprinkle the scones with a bit of coarse sugar if you’d like.
Bake the scones at 375 degrees until golden brown, about 18 to 20 minutes.
Let cool for at least five minutes then serve warm or at room temperature. I like to split the scones and eat them with butter and they are also great with some orange marmalade.
Scroll down for the printable recipe!
- Buttermilk Cranberry Scones
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Dried Fig Recipes Around the Web:
- Roasted Brussels Sprouts with California Fig Compote and Pecans from Naturally Ella
- Wheat Berry Salad with Dried Figs from A Family Feast
- Cheese Stuffed Figs with Toasted Pecans and Balsamic Drizzle from Aggie’s Kitchen
- Fig and Olive Tapenade from David Lebovitz
- Fig and Walnut Biscotti from Brown Eyed Baker
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter, frozen then grated*
- 5 ounces dried California figs, stemmed and chopped
- 3/4 cup buttermilk
- zest of half an orange
- 2 tablespoons fresh orange juice
- 1 egg yolk
- 1/4 cup heavy cream
- coarse sugar for sprinkling (optional)
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add frozen grated butter and stir until combined then add chopped figs and stir until the figs are evenly distributed in the flour mixture.
- In a separate small bowl or measuring cup, stir together the buttermilk, orange juice, and orange zest then add buttermilk mixture to the flour mixture and stir until mixture starts to come together in large clumps or one big ball.
- Dump the dough out onto a floured surface and knead a few times. Pat or roll out the dough into about 1-inch thickness.
- Cut into rounds using a 2 1/2 or 3-inch cutter and place on a parchment-lined baking sheet.
- Make the egg wash by whisking together the egg yolk and heavy cream then brush egg wash over the tops of the unbaked scones. Sprinkle with coarse sugar if desired.
- Bake at 400 degrees for 15-18 minutes or until golden brown.
This recipe is adapted from the Fig and Orange Scones recipe in the California Figs cookbook.
*Use the large holes on a box grater and grate the frozen stick of butter just as you would a block of cheese. Keep the grated butter in the freezer until ready to mix into the batter. Because the grated butter is already in such small pieces, it can just be stirred into the flour mixture. Butter could also be chopped into small pieces and cut into the flour mixture if you prefer that method.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 50mg Sodium: 300mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 4g