This fig and cardamom scones are perfect for a dessert or with your afternoon coffee or tea. They are baked in a cast iron skillet for even baking, but you can use any pan for this delicious recipe.
When I first saw a recipe for a fig and cardamom scone, I'll admit that I was intrigued. I don't generally use figs in a lot of my cooking. I also don't use a lot of cardamom. But that needs to change now that I've made these delicious scones.
These scones have a grown up flavor, but my daughter loved them, too. She was my kid that went past the free cookies at the bakery and went straight for the deli for her free slice of Swiss cheese, so do with that what you will.
The figs have a rich flavor that's brought out with the addition of cardamom. Cardamom has a unique taste; it's a little citrus, a little mint, and a little spicy. It's usually used with cinnamon, but it can stand alone like in this scone recipe.
These scones make a delicious dessert. I've even served them right with dinner as a side dish. I mean, figs are fruit, so they are basically healthy, right?
These make a great treat for afternoon tea of coffee. If you need a unique dish to take to an afternoon gathering, this would be perfect.
Scones are very similar to biscuits. Both are made with flour, sugar, salt, baking powder, baking soda, and a fat. Scones, however, have eggs when biscuits do not.
Both are made similarly, too. You mix the dry ingredients and cut in the fat, then add the liquid until it holds together. Then knead a little and roll out or shape and bake.
By baking these scones in a cast iron skillet in one piece, you get a crispy outside and a tender inside busting with the flavor of figs and cardamom.
I love my cast iron skillets
. They cook wonderfully, and I can use them as a decoration on my fireplace when they aren't in use. They have dual purpose here.
When seasoned properly, cast iron skillets are nonstick. This means you use less fat and you have less stress with a stuck on dessert.
They are naturally nonstick with no chemicals. I used to love my nonstick pans, but I didn't like the chemicals touching my food.
Cast iron is also very easy to clean. I sprinkle in salt and use a paper towel to wipe mine off. I can have it cleaned and put back before my daughter has the dishwasher loaded after dinner.
Cast iron is slow to heat up, but once it is hot, it stays hot. It really holds the heat, so it helps food bake more evenly.
Preheat the oven to 375 degrees.
Use a seasoned cast iron skillet. If you're using a different kind of pan, grease and flour the pan so the scones don't stick
In a large bowl, whisk together the flour, sugar, cardamom, salt, baking soda, and baking
powder.
Cut butter into the flour mixture, leaving chunks of butter.
In a separate bowl, beat together the buttermilk, eggs, and vanilla.
Pour buttermilk mixture into flour mixture, and stir until just combined.
Gently fold in figs.
Place the dough on a floured surface and gently knead it. This is a dry dough, so be careful not to overdo it. It should just stick together.
Shape the dough into a disc about an inch thick and place in the cast iron skillet. You can cut it now or after it has cooled.
Bake for 15-20 minutes at 375 degrees. It is fully cooked when a toothpick stuck in the center comes out clean.
Let cool completely.
Yum! These fig and cardamom scones won't disappoint. Be warned though that if you bring these to a party or meeting, you'll get asked to bring them every time after that!
If there are leftovers, store them in the fridge.
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When I first saw a recipe for a fig and cardamom scone, I'll admit that I was intrigued. I don't generally use figs in a lot of my cooking. I also don't use a lot of cardamom. But that needs to change now that I've made these delicious scones.
These scones have a grown up flavor, but my daughter loved them, too. She was my kid that went past the free cookies at the bakery and went straight for the deli for her free slice of Swiss cheese, so do with that what you will.
The figs have a rich flavor that's brought out with the addition of cardamom. Cardamom has a unique taste; it's a little citrus, a little mint, and a little spicy. It's usually used with cinnamon, but it can stand alone like in this scone recipe.
These scones make a delicious dessert. I've even served them right with dinner as a side dish. I mean, figs are fruit, so they are basically healthy, right?
These make a great treat for afternoon tea of coffee. If you need a unique dish to take to an afternoon gathering, this would be perfect.
FIG AND CARDAMOM CAST IRON SKILLED SCONES RECIPE
WHAT ARE SCONES?
Scones are very similar to biscuits. Both are made with flour, sugar, salt, baking powder, baking soda, and a fat. Scones, however, have eggs when biscuits do not.
Both are made similarly, too. You mix the dry ingredients and cut in the fat, then add the liquid until it holds together. Then knead a little and roll out or shape and bake.
By baking these scones in a cast iron skillet in one piece, you get a crispy outside and a tender inside busting with the flavor of figs and cardamom.
WHY USE CAST IRON?
. They cook wonderfully, and I can use them as a decoration on my fireplace when they aren't in use. They have dual purpose here.When seasoned properly, cast iron skillets are nonstick. This means you use less fat and you have less stress with a stuck on dessert.
They are naturally nonstick with no chemicals. I used to love my nonstick pans, but I didn't like the chemicals touching my food.
Cast iron is also very easy to clean. I sprinkle in salt and use a paper towel to wipe mine off. I can have it cleaned and put back before my daughter has the dishwasher loaded after dinner.
Cast iron is slow to heat up, but once it is hot, it stays hot. It really holds the heat, so it helps food bake more evenly.
INGREDIENTS
- 3 cups flour, spooned and leveled
- ½ cup granulated sugar
- ¼ teaspoon fresh ground cardamom
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 10 tablespoons butter, cube then freeze for 15 minutes
- 1 cup buttermilk
- 2 large eggs, room temperature
- 2 teaspoons real vanilla
- 3 tablespoons figs, chopped into small pieces
DIRECTIONS
STEP #1
Preheat the oven to 375 degrees.
STEP #2
Use a seasoned cast iron skillet. If you're using a different kind of pan, grease and flour the pan so the scones don't stick
STEP #3
In a large bowl, whisk together the flour, sugar, cardamom, salt, baking soda, and baking
powder.
STEP #4
Cut butter into the flour mixture, leaving chunks of butter.
STEP #5
In a separate bowl, beat together the buttermilk, eggs, and vanilla.
STEP #6
Pour buttermilk mixture into flour mixture, and stir until just combined.
STEP #7
Gently fold in figs.
STEP #8
Place the dough on a floured surface and gently knead it. This is a dry dough, so be careful not to overdo it. It should just stick together.
STEP #9
Shape the dough into a disc about an inch thick and place in the cast iron skillet. You can cut it now or after it has cooled.
STEP #10
Bake for 15-20 minutes at 375 degrees. It is fully cooked when a toothpick stuck in the center comes out clean.
Let cool completely.
Yum! These fig and cardamom scones won't disappoint. Be warned though that if you bring these to a party or meeting, you'll get asked to bring them every time after that!
If there are leftovers, store them in the fridge.
Yield: 8
Fig and Cardamom Scones
prep time: 30 Mcook time: 20 Mtotal time: 50 M
These fig and cardamom scones are baked in a cast iron skillet. The fruit and spice complement each other well for a dessert or snack for tea time.
ingredients:
- 3 cups flour, spooned and leveled
- ½ cup granulated sugar
- ¼ teaspoon fresh ground cardamom
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 10 tablespoons butter, cube then freeze for 15 minutes
- 1 cup buttermilk
- 2 large eggs, room temperature
- 2 teaspoons real vanilla
- 3 tablespoons figs, chopped into small pieces
instructions:
How to cook Fig and Cardamom Scones
- Preheat the oven to 375 degrees. Use a seasoned cast iron skillet. If you're using a different kind of pan, grease and flour the pan so the scones don't stick
- In a large bowl, whisk together the flour, sugar, cardamom, salt, baking soda, and baking powder. Cut butter into the flour mixture, leaving chunks of butter.
- In a separate bowl, beat together the buttermilk, eggs, and vanilla. Pour buttermilk mixture into flour mixture, and stir until just combined. Gently fold in figs.
- Place the dough on a floured surface and gently knead it. This is a dry dough, so be careful not to overdo it. It should just stick together.
- Shape the dough into a disc about an inch thick and place in the cast iron skillet. You can cut it now or after it has cooled.
- Bake for 15-20 minutes at 375 degrees. It is fully cooked when a toothpick stuck in the center comes out clean. Let cool completely.
Calories
555.96
555.96
Fat (grams)
20.10
20.10
Sat. Fat (grams)
12.10
12.10
Carbs (grams)
72.05
72.05
Fiber (grams)
1.44
1.44
Net carbs
70.61
70.61
Sugar (grams)
35.66
35.66
Protein (grams)
21.82
21.82
Sodium (milligrams)
1465.65
1465.65
Cholesterol (grams)
103.02
103.02
Nutrition information is approximate.
Copyright © Koti Beth 2019. All rights reserved.
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