It’s our short, precious fig season and I need to make the most of it. How better to do that than with Sugared Fig Scones, of course! The weather is dipping a little cooler, my socks have gotten unreasonably thicker and my bakes have gotten that much cozier. This baked good is the epitome of cozy, with red wine candied figs dotted into every crevice of flaky, buttery, light-as-air scones. This recipe uses a lot of butter, so it always comes out restaurant-quality. And the sugar layer on top melts into the scones, creating a sweetness you won’t sense until you get a bite of the caramelized, crusted top. This is a fig dream I’ll be serving one day… when I finally open that cafe!
Table of contents
Ingredients you’ll need for these fig scones
I’m all about figs right now and for good reason – they have a certain sweetness that is begging to be baked with, and I just can’t resist. And when candied with red wine, I think you’ll become obsessed with figs, too.
FOR THE RED WINE FIGS
- 2 1/2 cups black mission figs, halved
- 1 cup red wine
- 1/2 cup granulated sugar
FOR THE SCONES
- 226 grams salted butter (1 cup)
- 420 grams all-purpose flour (3 cups)
- 50 grams granulated sugar (1/4 cup)
- 1 tablespoon baking powder
- 1 scant tablespoon Diamond Crystal kosher salt
- 300 grams buttermilk (1 1/4 cup), chilled, plus extra for brushing
- 2 tablespoons turbinado sugar
How to make the red wine figs
These red wine figs will change your life. They compliment the buttery, soft scones perfectly and make this recipe so unique and fun! If you want to impress someone with a baked treat, these fig scones are the perfect option, and it’s all to do with the red wine figs. Here’s how to prep them for the scones:
Begin by poaching the figs. Add the red wine and sugar to a large sauté pan over medium heat. Let the mixture come to a simmer, stir for 2-3 minutes to dissolve the sugar fully, then add the figs.
Mix so that the figs are coated in the red wine. Then let it simmer, stirring only occasionally, for 12-15 minutes as the red wine reduces by half. When you can swipe a spatula across the pan and see the bottom for a few seconds, the figs are finished. Then, transfer the figs to a bowl and let them chill in the fridge for 1 hour. When the figs are fully chilled, begin the scones.
How to make the scones
Who doesn’t look a good scone? I know I do. Scones are perfect for a chilly morning with hot coffee, a pick-me-up in the middle of a long day, or really any other time you need a soft and buttery snack. They sound intimidating to make from scratch, but I promise that this recipe will guide you through the process.
To start, position a rack to the center of the oven and preheat to 375°F.
Either grate or chop the butter into 1 cm square cubes. Place them in the freezer while you prep the other ingredients. Then, whisk together the flour, sugar, baking powder and salt in a large bowl. Remove the butter from the freezer and add it in. Tossing to coat the butter fully in flour, mashing up the pieces so they all lay flat. Add half the buttermilk and mix it in with a fork. Add the second half and mix again. The dough should be crumbly, but beginning to get sticky.
Transfer the crumbly dough onto a clean (and preferably cold) work surface. Using your hands, gently press the crumbs together. Fold the dough over, press and shape again, then rotate 90 degrees and repeat the process. The dough will stay crumbly, but will start to form together. Pat it down until it is 2 inches tall.
Use a bench scraper to cut the dough into threes. Take 1/4 cup of the figs and layer it on top of one piece of dough, press another piece of dough on top. Layer more figs onto that piece of dough, then layer the last piece on top. Press it down to laminate the figs inside the dough. Cut the dough into halves, add another layer of figs and laminate again. Press the dough down, cut it in half, and stack it on top of itself and press down again. You’ll start to see layers of bright purple figs. Pat the dough down into a large circle, about 2 inches tall and 10-12 inches wide. Slice the circle into 8 pieces.
Lay the scones out on a parchment-lined baking sheet. Brush the tops with buttermilk and sprinkle with sugar. Bake for 30-35 minutes or until deeply golden on top. Enjoy warm!
Looking for more baking inspiration?
Everyone needs some sweetness in their life.
And that’s everything for these Sugared Fig Scones!
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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Sugared Fig Scones
Equipment
- 1 large sauté pan
- 1 bench scraper
Ingredients
For the red wine figs
- 2 1/2 cups black mission figs halved
- 1 cup red wine
- 1/2 cup granulated sugar
For the scones
- 226 grams salted butter 1 cup
- 420 grams all-purpose flour 3 cups
- 50 grams granulated sugar 1/4 cup
- 1 tablespoon baking powder
- 1 scant tablespoon Diamond Crystal kosher salt
- 300 grams buttermilk, chilled plus extra for brushing, 1 1/4 cup
- 2 tablespoons turbinado sugar
Instructions
- Begin by poaching the figs. Add the red wine and sugar to a large sauté pan over medium heat. Let the mixture come to a simmer, stir for 2-3 minutes to dissolve the sugar fully, then add the figs.
- Mix so that the figs are coated in the red wine. Then let it simmer, stirring only occasionally, for 12-15 minutes as the red wine reduces by half. When you can swipe a spatula across the pan and see the bottom for a few seconds, the figs are finished.
- Transfer the figs to a bowl and let them chill in the fridge for 1 hour.
- When the figs are fully chilled, begin the scones.
- Position a rack to the center of the oven and preheat to 375°F.
- Either grate or chop the butter into 1 cm square cubes. Place them in the freezer while you prep the other ingredients.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Remove the butter from the freezer and add it in. Tossing to coat the butter fully in flour, mashing up the pieces so they all lay flat.
- Add half the buttermilk and mix it in with a fork. Add the second half and mix again. The dough should be crumbly, but beginning to get sticky.
- Transfer the crumbly dough onto a clean (and preferably cold) work surface. Using your hands, gently press the crumbs together. Fold the dough over, press and shape again, then rotate 90 degrees and repeat the process. The dough will stay crumbly, but will start to form together. Pat it down until it is 2 inches tall.
- Use a bench scraper to cut the dough into threes. Take 1/4 cup of the figs and layer it on top of one piece of dough, press another piece of dough on top. Layer more figs onto that piece of dough, then layer the last piece on top. Press it down to laminate the figs inside the dough.
- Cut the dough into halves, add another layer of figs and laminate again. Press the dough down, cut it in half, and stack it on top of itself and press down again. You'll start to see layers of bright purple figs.
- Pat the dough down into a large circle, about 2 inches tall and 10-12 inches wide. Slice the circle into 8 pieces.
- Lay the scones out on a parchment-lined baking sheet. Brush the tops with buttermilk and sprinkle with sugar.
- Bake for 30-35 minutes or until deeply golden on top. Enjoy warm!
Hi Justine, we don’t have figs available in my country. Can I use fig jam to make this? They look so delicious.
I’d substitute dried figs or another fruit if you can! The preserves might be a touch too wet and make the dough a little harder to handle. 🙂
These look AMAZING! Your recipes are so beautifully presented.
Do you think fig butter could be substituted for the poached figs? In our area, fresh figs are very hard to find. Thanks!
I’d substitute dried figs or another fruit if you can! The preserves might be a touch too wet and make the dough a little harder to handle. 🙂
Would you recommend using port wine to simmer the figs?
I’ve only tested it with a cheaper cooking wine, but I’m sure port wine would work as well!
I love scones since my trip to Ireland. I made the blueberry up side down and found that there was too much cake for my container and the blueberries disappeared. I also made the fig upside down and the figs stuck to the pan, but I didn’t use paper. Good to eat though.
This looks so good, I’m going to run out for the ingredients today to make these! Around how many figs would you estimate equals 2.5 cups?
I’d say about 8 if you are getting brown turkey, and 12-14 if you are getting black mission figs!
Made these with a peach poached in homemade grape jam that never completely set instead of figs (mine don’t ripen until October) and some oat milk creamer instead of buttermilk. The results are far messier, but still delicious. Thanks for inspiring me to experiment with something new.
Ah Justine! I just adore you. You’ve ignited something in me to start baking even though I have no idea what I’m doing. It’s been so fun. This recipe brought me so much joy! Although mine were crazy and grew much bigger in the oven 🥴 I think put too much of the wine syrup when I layered the figs instead of forking the figs on top maybe? Mine looked much more wet before putting in the oven! Regardless, I’m coming to your page each week and it’s renewing something in me so thank you sister!
Aw this makes me so happy! And them becoming huge is normal, don’t worry! I don’t think it’s anything you did, I think scones just love to grow (which is good for us because….more scone to love!) I’m so glad you’re hooked on baking now, so many good things are coming your way this fall!
Is the quantity approximately the same if starting with dried figs (2.5 cups)?
Yes, I’ve had it cross tested and they swell up nicely during the red wine poaching!