Fig and Ginger Scones with Whipped Honey Butter Recipe

Fig and Ginger Scones with Whipped Honey Butter: A Cozy Winter Favorite

There’s some kind of magic on a winter morning that begs, like a summoning spell, for something warm and comforting straight from the oven. For me, nothing the call as satisfyingly as a batch of freshly baked scones. These Fig and Ginger Scones have become one of my favorites for a cozy morning. They’re tender, buttery, and perfectly spiced, with pops of sweetness from dried figs and the warm zing of crystallized ginger.

The cherry-on-top of this recipe is the generous dollop of whipped honey butter and sprinkle of flaky salt. The combination of flavors and textures should come with a warning label: consumption of this level of deliciousness may cause a spontaneous outburst of giddy laughter. Whether you’re curling up with a hot cup of tea or hosting a cozy brunch, these scones are guaranteed to work their magic.

Sweet and Savory Scones: Opposites Attract

This recipe is adapted from Erin French’s Big Heart Little Stove cookbook. I’m always on the looking out for new scones recipes, and found this while on the hunt for something a little different from the usual plain or fruit-only scones. I was curious about the fig and candied ginger combo, but it was the side of salted honey butter that really sold me on the recipe.

It really is all about flavor and texture with these scones. The natural sweetness of figs balances beautifully with the spicy warmth of ginger, creating a flavor profile that’s comforting yet slightly unexpected. Not to mention, figs have that soft, chewy texture that melts into the buttery dough as they bake. Combine that with tiny bursts of candied ginger, and you have a scone that feels indulgent, but not overly fussy.

Why Homemade is Always Better

I’ve tried my fair share of store-bought scones, but nothing compares to making them at home. The texture, the freshness, and the flavor are on a completely different level. Plus, there’s something so satisfying about baking from scratch.

When you take the time to make something with your own two hands, it becomes more than just food—it’s an experience. From the aroma that fills the kitchen to the first bite of a warm, buttery scone, this recipe is about creating simple, joyful moments.

Tips for the Best Homemade Scones

1. Keep Ingredients Cold: Cold butter and buttermilk are essential for flaky scones. If your kitchen is warm, chill your mixing bowl and utensils before starting.

2. Don’t Overmix: Stir the dough just until it comes together—overworking it will make the scones dense.

3. Experiment with Flavors: Figs and ginger are my go-to combo, but you can switch things up. Try dried cranberries, orange zest, or even a pinch of nutmeg.

4. Reheat for Later: If you have leftovers (though I rarely do!), pop them in the oven for a few minutes to warm them up before serving.

Pick Your Poison: What to Serve with these Scones

These scones are versatile and pair well with a variety of drinks. Some of my favorite pairings include:

• Spiced Chai Tea: The warm spices of chai complement the ginger in the scones.

• Earl Grey Latte: The hint of bergamot in Earl Grey tea is a perfect match.

• Mulled Wine: For a festive twist, serve these scones with a warm mug of mulled wine or cider during the holidays.

Frequently Asked Questions

1. Can I use fresh figs instead of dried figs? Fresh figs have a higher moisture content and may alter the texture of the scones. If you’d like to use fresh figs, reduce the heavy cream slightly to compensate. However, dried figs are recommended for the best results.

2. What can I substitute for crystallized ginger? If crystallized ginger isn’t available, you can use 1/2 teaspoon of ground ginger for a milder flavor. Alternatively, finely chop candied orange peel for a different twist.

3. Can I make these scones gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, like the baking powder, are certified gluten-free.

4. How should I store leftover scones? Store any leftover scones in an airtight container at room temperature for up to 2 days. To extend their shelf life, freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.

5. Can I make the whipped honey butter in advance? Absolutely! The whipped honey butter can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and to serve, bring it to room temperature, then add the extra drizzle of honey and sprinkle of flaky salt.

6. What’s the best way to reheat scones? For the best texture, reheat scones in the oven at 350°F (175°C) for about 5–10 minutes. Avoid microwaving, as it can make them rubbery.

Summon the Scones

If you’re looking for a way to brighten up your winter mornings or whip up some magic for your friends at brunch, these Fig and Ginger Scones with Whipped Honey Butter are a must-try. They’re easy to make, packed with flavor, and perfect for any occasion.

I’d love to hear how they turn out for you! If you make this recipe, let me know in the comments below, or tag me on social media. There’s nothing better than sharing the joy of baking with others.

Happy baking!

Easy Fig and Ginger Scones with Whipped Honey Butter

Buttery, perfectly spiced scones, topped with whipped honey butter and flaky salt.

Makes 8 large scones

Ingredients

For the Scones:

2 1/4 cups all-purpose flour, plus more for dusting

2/3 cup granulated sugar, divided

1 tablespoon baking powder

Grated zest of 1 lemon

12 tablespoons unsalted butter, cold and cubed

3/4 cup plus 2 tablespoons heavy cream

1/3 cup dried figs, chopped small

1/3 cup candied ginger, chopped small

For the Whipped Honey Butter:

8 tablespoons unsalted butter, softened

2 tablespoons honey, divided

1/4 teaspoon Maldon salt

Instructions

Prep the Scones: Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, add flour, 1/3 cup of the sugar, baking powder, and lemon zest. Stir to combine.
Add the butter and cut it into the flour mixture with a pastry cutter until it is evenly distributed and a crumbly mixture forms.
Add the chopped figs and candied ginger. Stir to combine, then make a “well” in the center of the mixture.
Pour 3/4 cup of the heavy cream into the center the dry ingredients, and stir, starting from the center and working outward to combine.
Ditch the spoon now, and use your hands to work the mixture into dough. Be careful not to overwork it. It will be shaggy. Move the dough out of the mixing bowl, onto a lightly floured surface. Shape it into a log, 12 inches long.
Slice the dough into 8 rounds, about 1 1/2 inches thick, each. Move the scones to the prepared baking sheet, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Make Ahead: Scones can be chilled at this point for up to three days before moving on to the next steps.
Bake the Scones: Preheat oven to 400℉.
Add remaining 2 tablespoons of heavy cream to one bowl, and remaining 1/3 cup sugar to another.
Remove the chilled scone dough rounds from the refrigerator and, one at a time, dunk the top of each scone into the cream, then into the sugar, then return to the baking sheet.
Bake the scones until they’re cooked through and golden on top, 15-18 minutes, or until they’re light golden on top.
Whip the Honey Butter: While the scones are baking, fit a stand mixer with the paddle attachment (this can also be done with a hand mixer), beat the butter on high until it’s light and fluffy. Add 1 tablespoon of the honey, and beat again to combine. Transfer to a serving bowl. Drizzle the remaining 1 tablespoon of honey over the op, and sprinkle with Maldon salt. Set aside until the scones are ready to serve.
Eat to Your Heart’s Content: Let your homemade scones cool until they’re just warm, then serve with the whipped honey butter.