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 getting a little cooler, my socks have gotten unreasonably thick 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 notice until you get a bite of the caramelized, crusted top. This is the kind of fig-filled 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
- 1 cup (226g) salted butter
- 3 cups (420g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1 scant tablespoon Diamond Crystal kosher salt
- 1 1/4 cups (300g) buttermilk, 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 complement 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.
Stir 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 love 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. Toss to fully coat the butter 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 come together. Pat it down until it is 2 inches thick.
- Use a bench scraper to cut the dough into thirds. 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 thick and 10-12 inches wide. Slice the circle into 8 pieces.
- Arrange 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!
Tips for how to mix perfectly flaky scone dough
Getting flaky scones is all about the dough, so here are my top tips to help you get them just right every single time:
- Layer, layer, layer! Cutting the dough in half, layering it on top of itself and pressing down repeatedly will create more and more layers.
- Don’t overwork the dough: Move it from the bowl to your counter or work surface, even if it’s still a little shaggy and unmixed. It’ll be easier to handle and shape the dough.
- Use flour: as needed to help tuck the butter back into the dough. This helps prevent the butter from melting too early and results in those perfectly flaky scones.
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is by measuring by weight, not volume. One cup of flour can weigh anywhere from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small, affordable kitchen scale if you want to move forward with this particular recipe.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for similar recipes?
Brown Butter Fig Loaf
Strawberry and Raspberry Scones
Fig Oats
And that’s everything for these Sugared Fig Scones!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
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
Equipment
- 1 whisk
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
- 1 cup (226g) salted butter
- 3 cups (420g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1 scant tablespoon Diamond Crystal kosher salt
- 1 1/4 cups (300g) buttermilk, chilled, plus extra for brushing
- 2 tablespoons turbinado sugar
Instructions
- Begin by poaching the figs. Add 1 cup of red wine and 1/2 cup of granulated 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 2 1/2 cups figs.
- Stir so that the figs are coated in the red wine. Let simmer for 12-15 minutes, stirring only occasionally, 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 226 grams of butter into 1 cm square cubes. Place them in the freezer while you prep the other ingredients.
- Whisk together 420 grams of flour, 50 grams of granulated sugar, 1 tablespoon of baking powder and 1 scant tablespoon of 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 it will start to come together. Pat it down until it is 2 inches thick.
- Use a bench scraper to cut the dough into thirds. 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 thick and 10-12 inches wide. Slice the circle into 8 pieces.
- Arrange the scones out on a parchment-lined baking sheet. Brush the tops with buttermilk and sprinkle with 2 tablespoons of turbinado sugar.
- Bake for 30-35 minutes, or until deeply golden on top. Enjoy warm!
Comments
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!
Loving the looks of this recipe but I’m without figs. Do you think the base recipe would be okay for plain scones? Thanks!
It would be lovely for a plain scone 🙂 It’s my standard plain scone recipe so you’re all set!
Just made these, folding in the fig compote was a bit of a disaster. Was I panicking definitely but they still came out great. My only regret is not using all the compote or more of it. Sauce was going everywhere and I rushed them to the pan. These are super delicious!
Oh I’m so sorry! I understand the sauce-folding struggle – it can be stressful! If you try it again, just go forward with confidence and know that no matter what they’ll be delicious!
Did you mean 1 tblspn of baking powder and 1 tbspn of salt? That seems like a lot?!
You can use 2 teaspoons of salt if you are uncomfortable with the amount!
I am not sure what went wrong but mine are definetly too wet 🙁
Hi there! It could be a few things, butter can get too warm which oversaturates the flour, causing a tacky dough. The other thing is your figs could have been a bit big and released more moisture during cooking, so the red wine reduction might have had a bit too much juice to give! In that case, just use the figs and not the liquid along with them. And the last thing would be if you measured using cups, there might not have been enough flour to hold up to everything else. I am sorry you experienced this, but I hope this helps troubleshoot! I wish scone success for all souls <33
I think it was either the. butter or too much moisture in the figs, I will say even despite them losing shape and oozing a bit they are flakey and delish so I am excited for them to be even better next time! Thank you Justine
I’m totally making these this weekend but can the figs be poached in something other than wine? I unfortunately can’t do wine
Unfortunately if you can’t do wine because of the acid, the only other suggestion I use is red wine vinegar, which is just as acidic. However if it’s another reason, that is a great sub!
I want to make these for my mom who won’t be in town for another few weeks (when figs might be gone). Could I pouch them ahead and save them to bake with in the future?
You can use dried figs in a pinch! Or, you can bake now and freeze for later. These freeze and thaw quite well!
This was a really nice scone recipe, but the butter leaked out so much 🫣. I used a very thick cherry jam to layer and it got a bit sticky. Overall, in the end, it tasted good.
Oh no! I’m so sorry that happened. Especially if you are using a wetter filling, sealing it up with a light dusting of flour during the shaping process should help eliminate any butter leaking. I hope this will help if you decide to make a version of this in the future!
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