Fig and Hazelnut Scones

Fig and Hazelnut Scones

The flavor of these easy scones scream fall and winter. Dried figs, with their sticky honey sweetness, compliment the rich hazelnuts. More importany, dried figs are available all year round, unlike their fresh counterparts that have a “blink and you’ll miss them” season at the store. These scones themselves aren’t overly sweet, so they work well for breakfast, a mid-afternoon snack with tea or coffee, or basically any time of day.
Course Breakfast, Snack
Cuisine American
Keyword breakfast, figs, hazelnuts, scones, snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 179 kcal
Author Irvin


  • 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

To finish

  • 1 large egg yolk
  • 1 tablespoon water


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.