Sometimes when I learn something new, I carry it around in my brain like a little “interesting fact” that I can slide into a conversation at a convenient time, making myself feel smart and full of intriguing knowledge. Except sometimes, the things I’ve learned in the past get mixed up in my brain, and I think I know something, but I’m not quite sure enough about it to blurt it out as fact. Instead, I just go along with whatever it is in my head, and even though I don’t voice it out loud, I’m kind of inwardly proud that I know such “facts” – things that someone else might not know. If there comes a time though when I actually need to confirm whether I’m right or wrong about something, one of two things happens: a) I find out I’m right and I feel pretty good about myself, or b) I find out I’m wrong and I learn what is right, and then I go back to feeling like I know something interesting. Please tell me I’m not the only one who does this?!
When I started writing this post, I knew I was posting a fig recipe, and I thought I knew what kind of figs I had used, but my little 5-second internet fact-check proved me wrong this time around. In my defense, it’s not my fault if I don’t know exactly what kind of figs grow on the tree in our backyard that’s been there for years, is it? I just know they’re delicious, and that’s all I ever needed to know. Now though, I’m 99% positive that they’re Brown Turkey Figs, so I have a new (but perhaps not that interesting) bit of information to store in my brain.
The good news is, whether or not I know my types of figs, I know for sure that I love them. They have such a rich, sweet flavor that just begs for other deep flavors like whole wheat, brown sugar, and cinnamon, and these scones include all of that and more. The “secret” ingredient, though, is cardamom. I added it on a whim and was surprised by how much I love the combination. A cinnamon crumble topping acts as the finishing touch and really kicks the whole thing up a notch. The final product is a lovely scone bursting with flavor, with a slightly crispy exterior and a tender crumb, and fresh figs sparkling like gems throughout.
Fig and Cardamom Scones
The naturally rich, sweet flavor of figs works perfectly with cardamom in these Fig and Cardamom scones. The Cinnamon and Brown Sugar Crumble on top gives them just the right finishing touch.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 scones 1x
Fig and Cardamom Scones
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cardamom (2 pods freshly ground)
- 6 tablespoons butter, frozen and cubed
- 1 cup chopped figs, chopped into larger pieces (or quarters for small figs)*
- 1/2 cup chopped figs, chopped in small pieces*
- 1 cup cold buttermilk
- 2 tablespoons whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold butter, cubed
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flours, sugars, cinnamon, baking soda, baking powder, salt, and ground cardamom. Cut in the butter with a pastry knife until only small bits of butter remain. Add chopped figs and toss with a spoon to coat and disperse throughout the mixture.
- Add the buttermilk and fold in with a spatula until it disappears into the dough. With the dough in the bowl or turned onto one of the prepared baking sheets, use your hands to work the buttermilk in further until all of the dough comes together. Be aware that it isn’t a very wet dough and therefore requires a bit of gentle kneading. Don’t worry too much about squishing the figs.
- Shape the dough into a round disc, about 3/4″-1″ thick, on the first baking sheet. (Small clumps of butter visible in the dough are good.) Place in the freezer for about an hour to chill.
- When the dough is nearly ready to bake, preheat the oven to 375 F. Meanwhile, prepare the crumble topping. Whisk together, the flour, brown sugar, and cinnamon in a small bowl until evenly combined. Cut in butter until mixture is moist and crumbly. Remove the scones from the freezer and slice into 12 triangles (cut the disc into quarters, and then each quarter into thirds). Divide the scones between the two prepared baking sheets, spaced apart. Top each scone with an equal amount of the crumble topping.
- Bake the scones in the preheated oven for 15-20 minutes, switching and rotating the baking sheets halfway through the baking cycle, until a toothpick inserted into the center of one of the scones comes out free of dough (it may be a little wet if it goes through a fig).
- Leftover scones can be stored in a covered container in the fridge.
*I used Brown (Turkey) Figs for this recipe, but I think you could easily experiment with different types. Your could probably even try using dried figs in this recipe, although you might need to add a bit more liquid.