Why do the cold temperatures always surprise me? I’ve been doing this fall thing for a long time and yet, every year when the temperatures plummet, it’s like a cold, hard, slap in the face! It happens from one day to the next; on Saturday, we are lavishing in the sun, cocktailing on the back deck and enjoying al fresco meals and then on Sunday, we are dawning our socks and woolly sweaters to avoid the chill INSIDE, let alone outside! JT and I are typical Canadians, we are stubborn about admitting that its fall and winter is coming; we delay turning on the furnace at all costs because that would mean defeat, we have acknowledged the cold and succumbed to it! But eventually, we give in. I like to rebel and I generally continue to wear sandals until I can no longer feel my toes. My feet understand they don’t like to be encased in socks and shoes…they were meant to be free in flip flops and sandals!
It was on one such day that I needed a little heat-help in my chilly kitchen that I decided to make scones, and to use up some figs that were leftover from a shoot (what can I say, no one wanted them!), so I came up with this tasty treat. This recipe is very delicate and light. They are best eaten right away with sweet butter but freezing them also works. Use the oven to reheat them, the microwave doesn’t do it justice.
Fresh Fig Scones
A KitchenInspirations Original Recipe
Makes about 10 scones
Ingredients:
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/4 tsp green cardamom, finely grated
- 1/2 cup unsalted cold butter, cut into small bits
- 1 cup buttermilk
- 160 g fresh figs (chopped)
- 2-3 tbsp milk or yogurt for brushing the tops.
Directions:
- Preheat the oven to 400° F.
- Combine the dry ingredients in the large bowl of your food processor and pulse to mix.
- Add the cold, cubed butter and pulse until it resembles a coarse meal.
- Slowly pour in the buttermilk while pulsing until the dough comes together. Remove and pour into a large bowl.
- Fold in the chopped figs carefully.
- Place largish spoonfuls onto a parchment-lined baking sheet and brush the tops with yogurt. Bake for 15-17 minutes.
- Cool for 10 minutes and serve with sweet butter.
These look great! Good fresh figs are hard to come by here. I love it when in Spain or Italy they are just everywhere and so great tasting right from the tree.
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Scones with buried treasure! GREG
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I just made these scones after reading your post and they are fantastic! Everyone loved them – even Kevin, who isn’t a fan of figs. They’re dense but light at the same time, with just enough sugar to make them a great companion to a morning coffee – especially on these cool autumn mornings!
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I am so pleased that you enjoyed them, Michela. Thank you for the feedback.
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You wouldn’t have to freeze these if I were around! And thank you for using the word “cocktailing.”
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I’ve never had figs in scones! Sounds like a wonderful idea. And I’m with Frank — the addition of the green cardamon sounds really interesting.
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Availability of fresh figs and cool weather, now that would make me happy. 😊
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Lovely recipe. I adore figs, and the addition of green cardamom sounds intriguing. And yes, the chilly weather just crept up on us down here, too. Suddenly it’s sweater weather!
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heat-helper indeed, those brushed tops with golden finish look scrumptious! Our neighbors just dropped off some fresh figs for us this weekend and I’m loving how you’re using them in this recipe – perfectly paired with the cardamom too; I can imagine how beautifully fragrant.
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Ooh figs are my favourite fruit but I’ve never thought to bake them into scones! You’re so clever Eva! Come to Australia-we have the opposite seasons although I wonder if you’d find it too hot!
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Yes, it went from being in the 90’s one week, to dipping towards freezing the next. Our kitchen was chilly, too….perfect excuse to bake these yummy scones! xo
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So crazy!
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They look scrumptious! What’s the green cardamom? different from the regular cardamom?
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Green cardamon is picked before maturity and is traditionally used to flavour sweet dishes while black is allowed to mature and is then dried. Black cardamon is more pungent and is used to flavour savoury dishes. Personally, I find the black too pungent and almost exclusively use green, in sweet or savoury. Thanks for your comment Angie.
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Thanks for that. I believe I’ve only ever used green cardamom.
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