Go Back

Walnut & Fig Scones

Tender, flaky scones, with crisp edges, and soft middles, are flecked with juicy figs and crunch walnuts!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Sarah @ The Gold Lining Girl


  • 8 oz. dried figs roughly chopped
  • 1/3 c. orange juice
  • 2 1/2 c. flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • dash of salt
  • 1/2 c. cold butter
  • 1/2 c. chopped walnuts
  • 2 eggs lightly beaten
  • 1/2 c. + 2 tbsp. heavy cream divided
  • 1 tsp. almond extract
  • turbinado sugar


  1. In a small microwave-safe bowl, combine figs and orange juice.
  2. Microwave on high for 30 seconds. Stir, and heat for an additional 30 seconds.
  3. Set aside to cool while preparing other ingredients.
  4. In a large bowl, combine flour, sugar, baking powder, and salt.
  5. Using a pastry blender or knife, cut in butter until mixture is crumbly.
  6. Stir in walnuts to evenly distribute.
  7. Drain figs of remaining juice, and toss figs among flour mixture.
  8. In a small bowl, whisk together eggs, 1/2 c. heavy cream, and almond extract.
  9. Make a well in the center of the flour mixture, and pour the egg mixture into the well.
  10. Stir gently to combine.
  11. Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
  12. Place onto a baking sheet lined with parchment paper or a silicone mat, and carefully flatten the ball into a large disk, about 1-inch thick.
  13. Cut into 8 wedges, and gently pull the wedges slightly apart.
  14. Brush each scone lightly with heavy cream, and sprinkle with a pinch of sugar.
  15. Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.
  16. Serve warm.