Description
These Cardamom Fig Scones offer a delightful twist on classic scones with the aromatic warmth of cardamom, the sweet chewiness of fresh or rehydrated figs, and a citrusy hint from orange zest and juice. Perfectly tender and flaky, these scones are topped with a luscious orange-vanilla glaze, making them an ideal treat for breakfast, brunch, or afternoon tea.
Ingredients
Scones
- 1 cup fresh figs or rehydrated dried figs
- 2½ cups pastry flour
- ½ cup granulated sugar
- 1½ teaspoons cardamom powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon orange zest
- ½ cup salted butter (frozen)
- ½ cup walnuts or pecans (chopped)
- ½ cup buttermilk (plus 2 tablespoons as needed)
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons half and half
Glaze
- ½ cup powdered sugar
- 2 teaspoons orange juice
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat Oven: Preheat your oven to 400°F (375°F if using convection). This ensures the oven is hot enough to create flaky, golden scones.
- Prepare Figs: If using dried figs, soak them in warm water until plump, then strain and chop them, discarding any tough stems. Fresh figs can be chopped directly.
- Mix Dry Ingredients and Butter: In a large bowl, combine pastry flour, granulated sugar, cardamom powder, baking powder, salt, and orange zest. Add the frozen butter, cubed or shredded, then use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add Nuts and Figs: Fold the chopped walnuts or pecans into the flour mixture until evenly coated, then gently fold in the chopped figs to distribute them evenly.
- Combine Wet Ingredients: In a separate small bowl, whisk together buttermilk, orange juice, vanilla extract, and egg until smooth.
- Incorporate Wet into Dry: Make a well in the center of the dry mixture and pour in the wet ingredients. Using a fork, gradually fold the wet into the dry, being careful not to overwork the dough. Add additional buttermilk, one tablespoon at a time, if the dough remains too crumbly, until it forms a shaggy dough.
- Shape the Dough: Transfer the dough onto a lightly floured surface and gently shape it into an 8-inch disc. Use a bench scraper to divide the dough into 8 to 12 wedges. Optionally, press a fresh fig slice onto each wedge for decoration.
- Prepare for Baking: Arrange the scones on a parchment-lined baking sheet, leaving ample space between them to allow for expansion during baking. Brush the tops with half and half and optionally sprinkle sugar on top.
- Bake: Bake in the preheated oven for about 20 minutes, or until the scones turn golden brown and are cooked through.
- Cool: Remove the scones from the oven and cool them on a wire rack while you prepare the glaze.
- Make Glaze: Whisk together powdered sugar, vanilla extract, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled scones.
- Serve and Enjoy: Allow the glaze to set briefly before serving these fragrant and flavorful scones.
Notes
- For best texture, use frozen butter and cut it into the flour mixture quickly to keep the dough cold.
- If you prefer a nuttier flavor, toast the walnuts or pecans lightly before folding them into the dough.
- Fresh figs give a slightly juicier and fresher flavor, while dried figs provide more concentrated sweetness.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in a warm oven to regain their freshness before glazing.
- Use pastry flour for tender, delicate scones; all-purpose flour can be substituted but may yield a denser texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
