• sondra bernstein

Fig Scones





Fig Scones

6 scones


1½ cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoons granulated sugar

1 pinch salt

¼ cup butter, cold

½ cup diced dried figs

1 egg

½ cup milk

1 egg

2 tablespoons milk


Preheat oven to 350°F.

In a bowl, stir together flour, baking powder, sugar and salt. Cut in butter until coarse crumb consistency. Stir in the dried figs. In a separate bowl, whisk together the egg and milk, stir in flour mixture until just mixed.


On a floured surface pat dough out to a 1-inch thickness. Using a 2-inch round cookie cutter, cut into scones and place on buttered and floured baking sheet. Re-roll scraps and cut into scones.


Make an egg wash by whisking together the egg and milk. Using a pastry brush, brush egg wash over scones.


Bake for 20 minutes or until golden.


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