Fig and Cardamom Scones, a super flavorful and unique baked good that can be eaten for weekday breakfast or served to guests for weekend brunch. Fig season has begun, and this is my first recipe using fresh figs. I love the flavor of these scones; the cardamom and fig pair nicely together. Fresh figs are a delight, as they are juicy and sweet. Their season lasts from late summer into early fall, and they are incredibly healthy for you, full of minerals, vitamins, and antioxidants.
I am always looking to the future, and Fall is currently on my mind. I think because it’s 90 degrees out and incredibly humid, so I am wishing I was in a cooler climate at the moment. Fall to me is the perfect weather and I am in a dream world thinking about it.
Fall also reminds me of baking, and these scones are the perfect baked good. They are light, buttery, and full of spice from the cardamom and sweetness from the fig – it’s a perfect combination. As figs are just starting their season, I bought a large amount at my local co op. Fresh figs are great in a number of recipes, sweet and savory. I knew that fig scones would be a nice choice. I wanted to balance the sweetness from the fig with something that will give a little spice to the scones as well. Cardamom is a very complex spice usually utilized in Middle Eastern and Southern Asia cuisine. It’s spicy with citrus and herbal notes. It can either be used in sweet or savory dishes, whichever you prefer.
I bought a bag of cardamom at the local co op and set it on my kitchen counter. Within minutes it enveloped the whole kitchen with its spicy and sweet aroma. I think they should make a cardamom perfume, maybe they already do?
Be careful shaping these fig and cardamom scones, as the dough becomes a little wet when molding. I added an additional 1/2 cup of flour when shaping. I also like to make a large circle and cut out individual scones before baking.
This recipe is adapted from Baker Betty how to make scones.
Ingredients – Yields 6-8 scones
- 2 cups all purpose flour – 1/2 cup more for dusting and shaping dough
- 1/2 cup organic cane sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 stick cold salted butter, cubed
- 1 egg
- 1/2 cup organic heavy cream
- 1 tablespoon cardamom
- 1 cup fresh figs, diced
Preheat oven to 400 degrees
In a bowl, whisk together all dry ingredients.
Add cubed butter and mix together with your hands until it becomes crumbly in texture.
Whisk together egg and cream in a separate bowl and add to dry ingredients.
Add fresh figs and mix gently with fork or hands, careful not to over handle the dough.
Transfer to counter top dusted with additional 1/2 cup of flour and gently knead dough forming it into a circle about an inch thick. Carefully transfer to a parchment lined baking sheet.
Cut scones into 6-8 triangles, and bake for 25-30 minutes or until a toothpick through the center of a scone comes out clean.