Our family has enjoyed this dish for many years, and it is a certain way to get my teenage daughters to the dinner table. Any preparation time will be worthwhile! Serving with rice. This will only serve four if your family consumes large meals like mine does.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 cup whole wheat pastry flour
- ½ cup old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil
- 1 egg, lightly beaten
- ¼ cup honey
- ¼ cup white sugar
- 1 cup diced fresh figs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper.
- Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter.
- Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle.
- Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling.
- Dry figs may be substituted. Mix with 1/4 cup of hot water and allow to stand while preparing the rest of the batter.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 276 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These are not scones. The batter was runny, like cake batter. I added an extra 1/2 C oats, but that did not help. I used an ice cream scoop to place blobs onto the pan – they ran together. After baking, these look like big, chewy cookies. Not scones. Flavor is fine, but not good enough to want to make these again.
Very, very good.
While it had great flavor, not easy to bake. Dough too wet even after adding extra flour. Took 20 min just to get it scored without a doughy mess. The edges cooked faster then the middle. Not a technique I’ve ever used when making scones. I will try again with a drier batter and cutting before baking.
Wow! These are tasty. I had a scone pan so used that and the cook time was less but they were so yummy!
Pretty darn good. Batter is perfect after the diced figs are added. Could still taste the fresh fig chunks in these scones
only used 2 T of sugar on figs. made it a different time with dark molasses instead of honey. it was good. tasted like gingerbread
I enjoyed the flavor of the sweet figs to which I added slivered almonds. The scones were rather crumbly.
I enjoyed the flavor of the sweet figs to which I added slivered almonds. The scones were rather crumbly.
I only had about 1 tsp baking powder left so I used baking soda and corn starch (equal amounts). I also had to double tHe recipe because I had 2 cups of figs. I used maple syrup in the figs. (The turkey brown figs tasted bitter, I also had black mission figs). It’s hard to rate when yoU changed it. I had to bake it longer too. I think I may have burned it a little.
These are really good (and easy!)…and I done event like figs.
I didn’t make any major changes to this recipe, and it was great. My family liked them too. They are so good that I’ve made two batches in four days!
Delicious!!! The texture is perfect! I made this the first time with fresh figs and regular whole wheat flour and it was so good that I was craving it after fig season was over. I always can my extra figs in syrup and just made this with the canned figs… It was still delicious but next time I’ll remember to cut or omit the sugar since my canned figs were already sweet. Thanks for the great recipe!!!
A wonderful way to start your morning with a cup of tea. I didn’t have whole wheat pastry flour so I did half whole wheat flour and half cake flour. It worked out great.
I omitted the sugar. I used 1/2 cup chopped figs, since 1 fig just wouldn’t do! My scones baked 10 minutes, then I scored them, then baked an extra 15 minutes. Perfect for summer fig season!