These fig and hazelnut scones are simple and quick to make. They are are a lovely Fall or Winter morning, afternoon or anytime snack. (Jump directly to the recipe.)
“Omg these fig scones are EVERYTHING!” texted my friend Betsy. We had just done a photoshoot at her place with an epic spread of breakfast food, and as per my usual self, I baked up a storm for it. I had begged Betsy to take as many baked goods as she could. She made herself a ziplock bag of baked goods and apparently the fig scones spoke to her first. She had immediately texted me after I left to let me know her thoughts on the matter.
There’s something exceedingly fun about working with your friends and peers, just for the sheer process of working together. I had been talking with Betsy about shadowing or assisting her on a food stylist project forever, but it hadn’t worked out in our schedule. Then she reached out to me over the summertime with the fun idea of doing a breakfast/brunch photo shoot filled with pretty much EVERY sort of breakfast foods you could think of. I was SO into this idea.
I had been traveling most of the summertime, on our epic road trip, so we didn’t actually have time to do it until the Fall. I’ve been meaning to post the recipe but the holidays happen and, as is often the case, I got swept up in life…too busy holidaying (did I just make up a verb there? Yeah, I did!). But here it is finally. Thanks Betsy for teaming up with me on this magical project!
Fig and Hazelnut Scones
- 2 cups all-purpose flour 280 g
- 1 tablespoon baking powder
- 3 tablespoon granulated white sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 4 tablespoons cold butter unsalted
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup dried figs, chopped in half or quartered if large 85 g
- 1/2 cup hazelnuts, coarsely chopped 70 g
- 1 large egg yolk
- 1 tablespoon water
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon baking sheet.
Combine the flour, baking powder, sugar, salt and ground ginger in a large bowl. Using a balloon whisk, stir vigorously until all the dry ingredients are well blended.
Cut the butter into small 1/2-inch chunks. Add to the dry ingredients. Using your fingers smash the butter into the dry ingredients, breaking and smushing the butter into small flat pieces, about the size of a pea.
Beat the egg into the buttermilk then drizzle the liquid over the dry ingredients. Stir with a wooden spoon until most of the dry ingredients are absorbed. Add the figs and hazelnut and stir once or twice with the spoon until they are evenly distributed. The dough will be sticky.
Dump the dough onto a clean surface dusted with flour. Divide in half, then pat each half into a circle, about 5 to 6 inches in diameter, and about 1inch thick. Cut each circle into 6 wedges. Move all wedges to the baking sheet, leaving about an inch between each wedge.
Beat the egg yolk with the water, then brush the egg wash over each wedge. Bake in the oven 15 to 18 minutes, until the top of the scone is golden brown.