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fig scones
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4.55 from 11 votes

Cardamom and fig scones

fresh fig scones with a delicious orange glaze
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8 scones
Calories: 283kcal



  • cups flour
  • cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cardamom powder
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • ½ cup unsalted butter chilled
  • ½ cup pecans chopped
  • 1 cup fresh figs chopped
  • ½ cup buttermilk
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 1 egg beaten
  • 2 tablespoon half and half (to brush the tops with)


  • ½ cup powdered sugar
  • 2 teaspoon orange juice
  • ½ teaspoon vanilla


  • Preheat oven to 400 degrees F
  • 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.
  • Mix in pecans and figs, until they're evenly coated. This keeps the pecans and figs from sinking to the bottom of the scones.
  • Whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mix and pour the liquids in the center.
  • Use a fork to gradually mix the liquids into the flour. Don't overwork the dough.
  • Transfer the dough onto a floured surface, and form into an 8" circle.
  • Divide dough into 8 sections using a dough scraper. If the dough is too sticky, dip the scraper into flour first. Press a slice of fig into each piece.
  • Transfer scones to a baking sheet that's 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.
  • Cool scones on a cooling rack while you make the glaze.


  • Mix glaze ingredients until you reach a smooth consistency. Drizzle over cooled scones, and enjoy!


Calories: 283kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 275mg | Fiber: 2g | Sugar: 25g