These Fig Goat Cheese Scones are a perfect balance of sweet and savory, combining naturally rich figs with tangy, creamy goat cheese.
Packed with fiber from figs and protein from cheese, they make a wholesome, satisfying snack or breakfast option.
Quick to prepare and delightfully golden-baked, these scones are ideal for everyday cooking or effortless meal prep.
Fig Goat Cheese Scones
Equipment
- 1 large mixing bowl
- Whisk
- Pastry blender or two knives
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cooling Rack
- Knife for chopping figs
- Brush for applying half-and-half
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 1/2 cup dried or fresh figs chopped
- 1/2 cup goat cheese crumbled
- 2/3 cup half-and-half plus extra for brushing
- 1 teaspoon fresh thyme leaves optional
- Flaky salt for sprinkling (optional)
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F (220°C). This high temperature ensures your scones rise beautifully and develop a golden, lightly crisp exterior while staying tender inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Whisking evenly distributes the leavening agent and sugar, helping the scones bake evenly and develop a light, fluffy texture.
- Cut in the Butter: Take 6 tablespoons of cold, cubed unsalted butter and add it to the flour mixture. Using a pastry blender or two sharp knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits. This process creates tiny pockets of butter that melt during baking, giving the scones a flaky, tender crumb.
- Fold in Figs and Cheese: Gently stir in 1/2 cup of chopped figs (dried or fresh) and 1/2 cup of crumbled goat cheese. The figs add natural sweetness and chewiness, while the goat cheese introduces creamy tang and rich flavor. Take care to fold gently so the butter crumbs remain intact for a flaky texture.
- Add the Liquid: Pour in 2/3 cup of half-and-half slowly, stirring until the dough is just moistened. Avoid overmixing, as too much handling can make the scones tough. The dough should come together softly but remain slightly sticky.
- Knead Gently: Lightly flour your work surface and transfer the dough onto it. Gently knead the dough 5 to 10 times, just until it holds together. Over-kneading will make the scones dense, so keep movements minimal and deliberate, folding the dough rather than pressing hard.
- Shape the Dough: Pat the dough into a round disc approximately 1 inch thick. The uniform thickness ensures even baking and a consistent rise for all scones.
- Cut into Wedges: Using a sharp knife or a bench scraper, cut the round dough into 8 equal wedges. Transfer each wedge carefully onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
- Brush and Season: Lightly brush the tops of each scone with a teaspoon of half-and-half. This helps achieve a golden, glossy surface. If desired, sprinkle each scone with a pinch of flaky salt and minced fresh thyme for an aromatic, flavorful finish. These optional toppings elevate both taste and presentation.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the scones are golden brown and slightly firm to the touch. Rotate the pan halfway through baking if your oven has hot spots to ensure even coloring.
- Cool and Serve: Remove the scones from the oven and transfer them to a cooling rack. Let them cool for at least 5 minutes before serving. This allows the interior to set properly while keeping the exterior crisp. Enjoy warm for the best flavor and texture.
Notes
- Use cold, unsalted butter straight from the refrigerator for a flaky, tender texture. Cutting butter into small cubes ensures it blends evenly without overworking the dough.
- Chopped figs add natural sweetness and fiber; dried figs are convenient, but fresh figs provide a juicier, more aromatic flavor.
- Don’t overmix the dough once the liquid is added. Gentle mixing and minimal kneading prevent tough scones and maintain a light, crumbly texture.
- Optional toppings like fresh thyme or flaky salt enhance both flavor and presentation. They are subtle but elevate the overall taste experience.
- Serve slightly warm for optimal flavor, as the scones are soft, moist, and slightly golden, with creamy pockets of goat cheese.
Chef’s Secrets For Perfect Scones
Achieving bakery-quality scones at home relies on a few simple secrets.
First, always use cold butter; this creates steam during baking, producing a tender, flaky interior.
Next, handle the dough minimally—gentle folds maintain lightness.
Chilling the dough for 10–15 minutes before cutting can also help scones retain shape during baking.
For an aromatic twist, fold in a hint of fresh thyme or lemon zest with the figs.
Finally, brush the tops with half-and-half just before baking to give a golden, glossy finish that’s visually inviting and deliciously tender.
Serving Suggestions For Enjoyment
These Fig Goat Cheese Scones pair beautifully with both sweet and savory accompaniments.
Serve warm with a drizzle of honey or fig jam for a lightly sweet breakfast option.
For brunch or snack time, complement with fresh fruit, a crisp salad, or thin slices of prosciutto.
They are also wonderful alongside a cup of tea or coffee.
For a heartier meal, add a dollop of crème fraîche or soft ricotta on the side—its creamy richness balances the tangy goat cheese perfectly.
Storage Tips For Freshness
Scones are best enjoyed fresh from the oven, but proper storage extends their shelf life.
Store completely cooled scones in an airtight container at room temperature for up to 2 days.
For longer storage, freeze unbaked dough portions or fully baked scones in a freezer-safe bag for up to 1 month.
When reheating, warm gently in a 350°F (175°C) oven for 5–8 minutes or in a toaster oven to restore crispness.
Avoid microwaving, which can make them dense or chewy.
Frequently Asked Questions
1. Can I use fresh figs instead of dried?
Yes! Fresh figs provide more juiciness and a naturally sweet aroma, while dried figs are convenient and have concentrated sweetness.
Chop them evenly to ensure even distribution in the dough.
2. Is goat cheese necessary, or can I substitute?
Goat cheese is recommended for its creamy tang and texture, but cream cheese or feta can be used as alternatives.
Keep in mind that feta is saltier, so reduce added salt slightly.
3. Can I make these scones vegan?
Yes, substitute butter with a plant-based alternative and use a non-dairy milk such as almond or oat milk instead of half-and-half.
The texture will be slightly different but still tender and flavorful.
4. How do I keep scones from becoming dry?
Avoid overmixing and overbaking. Keep the butter cold and knead gently.
Slightly underbaking for a minute or two ensures moist, soft centers.
Proper storage in airtight containers also prevents drying out.
5. Can I add other flavors or mix-ins?
Absolutely! Try adding chopped nuts, a touch of cinnamon, or lemon zest for extra aroma.
Herbs like rosemary or sage can also complement the figs and goat cheese for a savory twist.
