Cardamom Fig Scones

Cardamom Fig Scones

Fall has always been my favorite season. When I bake these cardamom fig scones, it always reminds me that Summer is coming to an end. Not only that, but that glorious Fall is close at hand. For those who don’t know, figs ripen at the end of Summer, at least here in San Diego. And when they ripen, look out; you end up having an explosion of figs that have to be used all at once. Once ripe, figs don’t last too long, so you have to eat them fairly quickly. I always start off eating them fresh off the tree and eventually start using them in recipes. Fig preserves, is usually first on the list, followed by fig newtons, fig bread, candied figs, and these delicious cardamom fig scones.


Having Scones in Christchurch

I’ve always wanted to visit the UK, and while there, have tea and scones. So when I finally visited the UK a few years ago for my 50th birthday, tea and scones were on top of my list. While we were strolling the streets of Christchurch, I saw a quaint tearoom straight out of my imagination. Of course, we had to go inside to investigate. Not only was it just like I imagined, but the scone was huge and delicious! The tearoom had a large outdoor seating section that I asked to be seated in. Unfortunately, we were told it wasn’t open yet, that is until we were seated inside. 🙁


cardamom fig scones
The New Forest Perfumery Tearooms


cardamom fig scones
My huge scone, yes, I ate every bite!


cardamom fig scones
And I washed the scone down with some proper English tea…


cardamom fig scones
Even though we weren’t allowed outdoor seating, I managed to sneak out there for a quick picture!


Some Scone Related Facts

The word “scone” made its appearance in the 1500s. Scones originated in Scotland, where they were cooked in a griddle, like a pancake, then divided into sections after they were cooked. It wasn’t until the mid-1800’s when baking powder became available, that scones were cooked in the oven. Scones are generally lightly sweetened and served with jam and clotted cream. Some add-ins include raisins, dates, and currants. There are also savory scones with ingredients like cheese, bacon, chives, and potatoes.


cardamom fig scones


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fig and cardamom scones


5 from 2 votes
vegan shortbread cookies
Cardamom and fig scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

fresh fig scones with a delicious orange glaze

Course: Dessert
Cuisine: American
Servings: 8 scones
Calories: 283 kcal
  • 2-1/2 cups flour
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 tsp. cardamom powder
  • 1/4 tsp. salt
  • 1 T. orange zest
  • 1/2 cup unsalted butter chilled
  • 1/2 cup pecans chopped
  • 1 cup fresh figs chopped
  • 1/2 cup buttermilk
  • 1 T. orange juice
  • 1 tsp. vanilla
  • 1 egg beaten
  • 2 T. half and half (to brush the tops with)
  1. Preheat oven to 400 degrees F
  2. In a large bowl, combine the flour, sugar, cardamom, baking powder, salt, and orange zest. Using a pastry knife, cut in the butter until the mixture is crumbly.
  3. Mix in pecans and figs, until they're evenly coated. This keeps the pecans and figs from sinking to the bottom of the scones.
  4. Whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mix and pour the liquids in the center.
  5. Use a fork to gradually mix the liquids into the flour. Don't overwork the dough.
  6. Transfer the dough onto a floured surface, and form into an 8" circle.
  7. Divide dough into 8 sections using a dough scraper. If dough is too sticky, dip the scraper in flour. Press a slice of fig into each piece.
  8. Transfer to a baking sheet, covered with parchment paper or a silicone mat. Leave plenty of room between them, as they will expand. Brush with half and half and bake for 20 to 25 minutes, or until they start to brown.
  9. Cool scones on a cooling rack while you make the glaze.
  10. Glaze: Mix glaze ingredients until you reach a smooth consistency.
  11. Drizzle glaze over cooled scones, and enjoy!
Nutrition Facts
Cardamom and fig scones
Amount Per Serving
Calories 283 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 56mg 19%
Sodium 275mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 25g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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