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These buttery Fig and Walnut Scones topped with a sweet Maple Glaze are easy to make and perfect for breakfast or as an afternoon treat…
Have you ever become obsessed with a food you’ve recently eaten? Obsessed might be a strong word, maybe preoccupied?
You take a bite of something that completely surprises you, then can’t seem to stop thinking about it? To take it a step further, at least in my case, you constantly think of ways to use that particular ingredient in a recipe because you love it’s taste so much.
Maybe it’s just me. I do enjoy food and I think that’s why I tend to obsess or become preoccupied with certain ingredients so much. I guess it could be worse, right?
My most recent obsession has been dried figs. Simple, I know – figs??
Well to begin with, dried figs aren’t a food I regularly buy so I hadn’t eaten them in a while. Actually, it’s been a really long time. Dried dates I buy. Dried figs, not so much.
I was reintroduced to figs recently when I revisited the Cuccidati recipe I grew up enjoying. I was preparing the filling that goes inside the cookie dough and found myself enjoying spoonful after spoonful. It’s a hard filling to resist – chocolate, figs, dates, walnuts, jam and honey. It’s incredibly delicious!
As I was making Cuccidati, I kept thinking of other ways to use the dried figs and since the weekend was coming up, I thought scones would be perfect to enjoy.
Scones really shouldn’t be reserved for weekends. They’re as easy to make as biscuits but the way they look and their slight sweetness makes them seem so special. Scones are perfect for breakfast and they’re lovely when enjoyed mid-day with a cup of hot tea. They also satisfy my sweet tooth without the guilt of a sugary sweet cookie.
These fig and walnut scones are buttery and rich. They’re not hard and crunchy as some scones can be. Instead, they’re delicate and crumbly and the figs and walnuts are perfect together. The figs provide a lovely soft burst of sweetness and the walnuts deliver a slight crunch. Dried figs retain their texture nicely when they’re baked in breads and that’s one of the reasons I love baking with them.
I decided to give these fig scones a sweet glaze which is simply powdered sugar, maple syrup and a touch of milk whisked together.
Fig And Walnut Scones With Maple Glaze
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 cup butter , cold, cut into small pieces (1 stick)
- 1/2 cup milk
- 1 egg , lightly beaten
- 1 cup dried figs , roughly chopped
- 1/2 cup walnuts , chopped
- 1 cup powdered sugar , sifted
- 2 tablespoons maple syrup
- 1/2 teaspoon milk (or more to get desired consistency)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
- In a mixing bowl, stir together the flour, baking powder, salt, baking soda, and sugar.
- Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
- Gently fold in the figs and the walnuts.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
- circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
- Cut the dough into 8 wedges.
- Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
- Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
- TO PREPARE THE GLAZE
- In a small bowl, whisk together the powdered sugar, maple syrup and the milk until smooth. Spoon over each scone.
Products I used for this recipe…
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