Fresh figs are my new favorite late-summer treat. As tempting as it was to not eat every last one of those sweet, soft bites of fruit that have recently arrived in my CSA basket while standing over the kitchen sink, I chose to take the higher ground and share with Ben. What a lucky guy! And what better way to share than with these delicious scones?
These Honey Fig-Apricot Scones are slightly sweet thanks to the honey, chewy from the oats, and full of pouches of fresh figs and dried apricots. Plus, since scones are so easy to make, they’re a cinch to whip up and the perfect treat for a lazy weekend brunch or afternoon tea. This is definitely a great way to enjoy figs… I only wish there were more to enjoy!
Reader Question ~ Have you ever had fresh figs? What’s your favorite way to enjoy them?
Honey Fig-Apricot Scones [from Brown Eyed Baker]
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup canola oil
- 1/4 cup sugar
- 1/4 cup honey
- 2 tablespoons fat free half and half
- 1 cup diced figs and apricots [fresh or dried; I used about 2/3 cup fresh figs and 1/3 cup dried apricots]
Preheat oven to 350 degrees. Prepare a large baking sheet with a silpat or parchment paper.
In a medium bowl, stir together flour, oats, baking powder, and cinnamon. Then, in a smaller bowl, whisk together egg and oil. Then add honey and mix well. Fold the liquid ingredients into the dry ingredients until just combined. Then gently mix in half and half. In a small bowl, cover figs and apricots with sugar and then fold into dough.
Scoop dough onto prepared baking sheet in generous 1/4 cup increments. Bake for 20-25 minutes or until lightly golden brown. Serve warm, preferably the same day the scones are baked. Otherwise store in an airtight behavior or freeze until ready to eat.
Yield: 8 scones.
Time: 40 minutes [15 minutes active].