Fresh fig scones

    45 min

    Fig scones made with fresh figs, wholemeal flour and oats are a delightful breakfast or brunch treat.

    2 people made this

    Serves: 8 

    • 100g wholemeal flour
    • 40g oats
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 tablespoons rapeseed oil
    • 1 egg, lightly beaten
    • 4 tablespoons honey
    • 175g diced fresh figs
    • 50g caster sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with parchment and sprinkle some flour on top of the paper.
    2. 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 until mixture is just moistened. Sprinkle sugar over figs in a bowl; toss to coat and fold figs into scone mixture.
    3. Transfer scone mixture to the middle of the prepared baking tray and form into a 18cm mound.
    4. Bake in the preheated oven for 10 minutes. Score the top of the mound into 8 triangular sections so that the scones are easier to separate later; continue baking the mound until cooked through and lightly brown on top, about 20 minutes more. Slice into 8 triangular wedges and separate them on the tray to allow them to cool.


    Dry figs can be used if you don't have fresh figs. Mix 175g dried figs with 4 tablespoons of hot water and allow to plump up while you prepare the scone mixture.

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    Reviews in English (9)


    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!!!  -  22 Aug 2015  (Review from Allrecipes US | Canada)


    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.  -  15 Jul 2015  (Review from Allrecipes US | Canada)


    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!  -  12 Jul 2015  (Review from Allrecipes US | Canada)