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Fig and almond scones served on a plate
Crumbly and tasty homemade scones with dried figs and almonds

Fig and almond scones

Author: Flavelo
Recipes Cakes and Desserts
This recipe boldly breaks away from the salty, crackling-studded stereotypes of scones, guiding us to a refined, sweet-savoury borderland. The fig and almond scone combines the elegance of French patisserie with the homeliness of Hungarian yeast doughs. The natural, honeyed sweetness of the fig and the crunch of the seeds create an exciting contrast with the soft, buttery dough, whilst the toasted notes of almond add depth to the flavour profile. A perfect accompaniment to a full-bodied red wine, but also a regal choice for afternoon tea. The secret to success is the quality of the butter and patient resting of the dough.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 345 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Sieve
  • Rolling pin
  • Scone cutter (approx. 4-5 cm diameter)
  • Baking tray lined with parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Prepare the yeast: stir a teaspoon of sugar into the lukewarm milk, crumble in the yeast, and leave it alone for 10 minutes until a thick, brownish foam forms on top.

Tip: Yeast feeds on sugar and is activated by heat, producing gas – this is the foam.
2 ✓

Prepare the mix-ins: chop the dried figs into very small, raisin-sized cubes. If very dry, soak in hot water for 5 minutes beforehand, then drain thoroughly.

Tip: Chopping is important so large chunks don't break the dough's structure.
3 ✓

Sift the flour into a large bowl, mix in the salt and remaining sugar. Toss in the cold butter cubes and rub together quickly with your fingertips until it resembles wet sand.

Tip: Work quickly so the warmth of your hands doesn't melt the butter. If butter pieces remain intact, they create steam during baking, making the dough flakier.
4 ✓

Make a well in the centre of the crumb mixture, pour in the activated yeast, sour cream, and the whole egg. Knead firmly until the dough comes together and comes away from the side of the bowl.

Tip: Kneading develops the gluten network responsible for the dough's elasticity.
5 ✓

Work the chopped figs and the 50g of almonds into the dough so they are evenly distributed. Cover with a clean tea towel and leave in a warm place to double in size (approx. 60 mins).

Tip: A draught-free, warm spot is crucial for proving.
6 ✓

Tip the dough onto a floured board, roll out to a finger's thickness, then fold it like a letter (top to middle, bottom to middle). Repeat this, then roll out finally to 2 cm thick.

Tip: Folding creates extra layers in the dough.
7 ✓

Cut out the scones, arrange them on a baking tray lined with parchment, slightly apart. Brush the tops with beaten egg and sprinkle with the remaining almonds.

Tip: The egg white adds shine and colour during baking (Maillard reaction).
8 ✓

Slide into an oven preheated to 180°C and bake for 20-25 minutes until the tops are deep golden brown and the bottoms are baked.

Tip: Time depends on the oven! Check with a skewer: if it comes out clean from the centre, it's done.
9 ✓

Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.

Tip: The hot dough is still steaming inside; if you cut it now, the inside might seem doughy.

Recipe FAQ

Why didn't my dough rise?
The yeast was likely old, or the milk was too hot, killing the yeast. Always work with hand-warm liquids!
The scones are too hard, what went wrong?
You might have incorporated too much flour during kneading, or overbaked them. They might seem soft when taken out of the oven but firm up as they cool.
Can I use fresh figs instead of dried?
Not recommended in this recipe, as the high water content of fresh fruit would make the dough soggy.

Ingredients

  • 500 g Plain flour (BL55)
  • 1 tsp Salt
  • 200 g Butter (cold, cubed)
  • 150 g Sour cream (20% fat)
  • 25 g Fresh yeast
  • 5 g Granulated sugar
  • 100 ml Milk (lukewarm)
  • 1 whole Egg (medium)
  • 100 g Dried figs
  • 50 g Flaked almonds
  • 1 whole Egg (for brushing)
  • 20 g Flaked almonds (for sprinkling)