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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…

A Fig and Walnut Scone topped with a sweet Maple Glaze and chopped walnuts on a small plate, with scones on a cooling rack in the background

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.

Why This Recipe Works

  • These Fig and Walnut Scones are extra buttery and filled with dried figs.
  • The edges of the scones are crumbly and the center of the scones are soft and tender.
  • No electric mixer is necessary.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions. 

  • Flour: 2 cups of all-purpose flour is the standard amount of flour needed for these homemade scones. You will also need a small amount for your hands and for dusting your work surface
  • Baking powder and baking soda: Helps the scones rise.
  • Salt: For flavor.
  • Sugar: I recommend using 3 tablespoons of granulated sugar.
  • Butter: Use cold, salted butter. Make sure to keep the butter in the refrigerator until you are ready to use it. Cold butter is essential in making the best tasting scones. It ensures the scones will be flaky with crisp edges.
  • Milk: Use any percentage of cow’s milk (whole, skim, 1%, or 2%). You can also use almond milk, half & half, or cream instead.
  • Egg: Provides structure to the scones.
  • Figs: Use roughly chopped dried figs.
  • Walnuts: Feel free to use chopped pecans or leave the nuts out altogether.
Seven Fig and Walnut Scones topped with a sweet Maple Glaze on a cooling rack

How To Make This Recipe

  1. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, and sugar.
  2. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  3. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
  4. Gently fold in the figs and the walnuts.
  5. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle.
  6. Cut the dough into 8 wedges.
  7. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  8. Let cool on baking sheet for a minute or so, then transfer onto a wire rack.

To Make The Glaze

  1. In a small bowl, whisk together the powdered sugar, maple syrup, and the milk until smooth.
  2. Spoon over each scone.

Expert Tips

  • Be sure to use cold ingredients: The secret to flaky scones is to start with cold ingredients. Make sure your butter, eggs and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
  • Don’t overwork the dough: Once you add in the liquid (eggs, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.

Frequently Asked Questions

How Do You Store Scones?

They keep well in the refrigerator but are best eaten a day or so after baking them.

Can You Freeze Scones?

Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen, adding a couple of minutes to the baking time.

Ways To Use Leftover Figs

Closeup of Fig and Walnut Scones topped with a sweet Maple Glaze on a cooling rack

Enjoy!


Fig And Walnut Scones With Maple Glaze

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 scones
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.

Ingredients 

  • 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

GLAZE

  • 1 cup powdered sugar , sifted
  • 2 tablespoons maple syrup
  • 1/2 teaspoon milk (or more to get desired consistency)

Instructions 

  • 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.
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14 Comments

  1. 5 stars
    Hi- I love all your scone recipes. But especially figs I just can’t pass up and I want them now!! Wondering if I just drop spoon (1/4 C maybe?) them would the baking time differ from original recipe? I’ll probably have these done and cooling before you get a chance to respond but no hurry I just thought drop scones would be that much faster ( so i’d get to enjoy them quicker that is)!

    1. Hi Annemarie,
      Yes, you could make “drop scones” and they should turn out just fine. Have a great weekend!

  2. 5 stars
    Dear Joanie, I saw the picture of your gorgeous scones this morning on Twitter and have been thinking about them ever since! Wow. This New England girls loves all things maple. What a delicious treat, now all I need is a cup of tea!

  3. I love delicate, crumbly scones! The added fruit inside is just a bonus! Thanks for the recipe!

  4. I think maple and fig sounds like a wonderful combination. I would eat scones every day if only my waistline could handle it. I’m going to have to pick up some dried figs to fiddle with.

    1. I love dried figs, they’re great for snacking on. The maple and fig combination is a great one. Thanks, Kristen!

  5. I love love figs but don’t cook with them often enough. Your scones look wonderful and I can imagine the taste. Delicious!

  6. I love the pairing of figs with walnut and maple here, I bet it’s an unforgettable combo! I’m the same way (I don’t normally buy dried figs), but I think I need to now! One of these beautiful scones would be perfect with a cup of tea or coffee.