Delicious juicy chunks of fruit wrapped in a gently nutty dough, you’ll hardly believe these roast pear and fig scones are pretty healthy too.
So I was a little preoccupied on Sunday to update in that post (which was already written, helpfully, since it went with what we had earlier in the week) with the news that the latest addition to the family has arrived!
My toddler is taking to being a big brother pretty well so far and our new little boy seems to be settling in well too, although of course it’s early days.
Given that I first announced the addition with some baking, it seems only fair to celebrate his arrival with some more, and these delicious roast pear and fig scones are particularly fitting.
For one, I am loving the fact that I have some of these in the freezer to be a tasty pick-me-up over the coming weeks. But also they are filled with two of my favorite fruits, one light-colored one dark, just like my two boys.
I think I have always been a fan of fresh figs, but I particularly remember falling in love with them when my older sister lived in France when I was a teenager. She was based in Montpellier and I remember visiting the beautiful walled city of Carcassonne when we were visiting one time.
As we were walking up the old streets, there were fig trees hanging over the walls. The fruit was hanging down over the path and I can still conjure up the intensely delicious fragrance.
We enjoyed a few wonderfully fresh figs that trip. Sadly, they are rarely as fresh in the supermarket, but I still like to get them at least once or twice when I see them.
The power of roasting!
One way to bring out the flavor of fresh figs is roasting them and so I got to thinking about adding them into scones. Pears also benefit from roasting and are another favorite. They both go well together so they were a natural pairing.
Add a bit of hazelnut that goes with both, a touch of spice and you have some wonderfully tasty roast pear and fig scones.
Tips for making roast pear and fig scones
- Make sure all the dry ingredients are well combined first.
- Rub in the butter then add the wet ingredients until just combined.
- Finally fold in the fruit taking care not to break them up – there is a lot of fruit to dough, but don’t worry, it should hold together.
- You don’t want to over mix the dough as the scones become heavy and in the case of these ones, the fruit will break up.
- This is quite a soft dough, so make sure you cut it on a well-floured surface.
- Personally I don’t bother rolling the mixture – in fact it would be very hard to – just flatten it with floured hands then cut.
Delicious balsamic roasted pear and figs, some hazelnut flour in the batter to add a little nuttiness without taking over. A little sugar but not much, since there’s delicious chunks of sweet, juicy fruit in there to add sweetness.
These roast pear and fig scones are a delicious mix of flavors, with a balance of crunch and softness. These will definitely be made again – my toddler seemed to agree when he tried them. Number two will need a little longer before he’s a taste-tester.
Enjoy scones? Try these other tasty takes!
- Gingerbread scones
- Strawberry scones with mascarpone
- Apple bacon cornmeal scones
- British scones
- Plus these Meyer lemon scones from Dessert for Two are most definitely on my list to try.
Roast pear and fig scones
- 8 oz pear 230g, approx 1 large pear, peeled & cored weight
- 6 oz fresh figs 175g
- 1 tbsp balsamic vinegar
- 3/4 cup all-purpose flour 100g plain flour
- 1/2 cup wholewheat flour 62g wholemeal flour
- 1/2 cup hazelnut flour 50g ground hazelnuts
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 6 tbsp butter 85g
- 1/4 cup buttermilk 4tbsp
- 1/4 tsp vanilla extract
- Peel and core the pear and remove the tough stems from the figs. Dice both into bite-size pieces (the figs will be in around 8ths, depending on size).
- Toss the pear and fig pieces in the balsamic vinegar and roast for 20min at 375F/190C.
- Remove from oven, toss the pieces of fruit in the juices that have formed so they take on the flavor/stickiness, and allow them to cool while you prepare dough - they can also be roasted ahead of time and used cold.
- Mix the dry ingredients - the flours, sugar, salt, baking powder and cinnamon - then rub in the butter to form breadcrumbs. Add the buttermilk and vanilla, mix lightly, then the fruit and mix gently until combined.
- Tip the mixture onto a well-floured surface, flatten and shape into a circle or rectangle and cut into triangles or squares/rectangles.
- Carefully transfer onto a baking sheet lined with parchment paper and bake at 375F/190C for 18-20mins until they are lightly golden. Remove to a cooling rack.
(post updated, primarily with new photos (apart from the new addition at the time!) Jul ’18)
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