These flaky layered fig scones are a delightful treat! Sweet figs add a burst of flavor to the buttery, light dough, making each bite a little piece of heaven. 🌟
As someone who loves a cozy breakfast, I can’t resist these scones with a warm cup of tea. They’re perfect for sharing or enjoying all by yourself—no judgment here! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the scone. You can substitute with whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just be aware that gluten-free options may alter the texture.
Butter: Unsalted butter is best because you can control the salt in the recipe. If you’re in a pinch, margarine or coconut oil could work, but the flavor will change a bit.
Dried Figs: If you can’t find dried figs, you can use raisins, cranberries, or apricots instead. Each will give a different taste, so pick what you prefer!
Buttermilk: If you don’t have buttermilk, you can easily make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken slightly.
What’s the Best Way to Create Flaky Layers in Scones?
The key to flaky scones is in the layering technique. This method involves rolling and folding the dough multiple times. Here’s how to nail it:
- Gently handle the dough. The more you knead, the tougher your scones can become.
- When rolling out, keep the thickness even at about 1 inch. Use a light touch to prevent compressing the layers.
- When folding the dough, be sure to create distinct layers, like folding a piece of paper. This is what helps with the flakiness.
Be patient and avoid rushing through the rolling and folding process; it’s worth it for those light and flaky scones!
Flaky Layered Fig Scones
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 1/2 cup dried figs, finely chopped
- 3/4 cup buttermilk, cold
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time and approximately 15 to 20 minutes for baking. You’ll have warm, flaky scones ready in under an hour, perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent your scones from sticking and make clean-up a breeze!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar until everything is well combined. This mixture will be the base of your scones.
3. Cut in the Butter:
Add the chilled butter cubes to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. This step is essential for making the scones flaky!
4. Add the Figs:
Stir in the finely chopped dried figs evenly. They will add a delicious sweetness and texture to your scones.
5. Combine Wet Ingredients:
In a separate small bowl, mix the cold buttermilk and vanilla extract. This will bring moisture to your dough.
6. Mix Everything Together:
Pour the buttermilk mixture into the flour mixture. Gently stir until the dough starts to come together. Avoid overmixing to keep the scones tender.
7. Knead the Dough:
Turn the dough onto a lightly floured surface and knead gently a few times just to incorporate everything. Too much kneading can make your scones tough!
8. Create Layers:
Roll the dough out into a rectangle about 1 inch thick. Fold it into thirds like a letter to create layers. Rotate the dough 90 degrees and roll it out again to 1 inch thickness. Repeat the folding and rolling process 2 to 3 times. This is key for flakiness!
9. Cut Out the Scones:
After your final fold and roll, cut the dough into rounds using a cutter about 2 to 3 inches in diameter. Place them on the prepared baking sheet.
10. Roll and Cut Scraps:
Gather any scraps of dough, roll them out once more, and cut out additional scones as needed. Don’t waste any delicious scone dough!
11. Egg Wash and Sugar:
Beat the egg and brush it over the tops of the scones for a nice golden finish. If desired, sprinkle some coarse sugar on top for added sweetness and crunch.
12. Bake:
Bake in the preheated oven for 15 to 20 minutes or until they’re golden brown and flaky. Keep an eye on them so they don’t overbake!
13. Cool and Serve:
Remove the scones from the oven and let them cool on a wire rack for a few minutes. They’re best enjoyed warm, so serve them with butter, honey, or jam!
Enjoy your flaky layered fig scones warm and delight in every last bite! 🍽️
FAQ for Flaky Layered Fig Scones
Can I Use Fresh Figs Instead of Dried Figs?
Fresh figs can be used in this recipe, but they contain more moisture, which might affect the dough’s consistency. If you decide to use fresh figs, chop them finely and consider reducing the buttermilk slightly to avoid a soggy dough.
Can I Make These Scones Dairy-Free?
Absolutely! You can substitute the buttermilk with a dairy-free alternative such as almond milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity. Use coconut oil or a dairy-free butter for the butter, ensuring it’s chilled before use.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and then in a freezer bag. They can last up to 3 months in the freezer. Reheat in the oven for a few minutes to enjoy them warm again!
Can I Add Other Ingredients to the Scone Dough?
Yes! Feel free to add nuts like walnuts or pecans for extra crunch, or spices such as cinnamon or nutmeg for additional flavor. Just make sure to keep the overall dry ingredient proportions consistent.
