Food Fig and Pecan Scones Any dried fig variety (black, Mission or golden California figs) works in this tender, buttery recipe. Cutting scones into wedges is faster than rounds and means no wasted dough scraps. By Leah Eskin Leah Eskin Leah Eskin writes and bakes in Chicago, where she lives with her husband and her chocolate Lab, Milo. She's at work on a book about Jewish-Italian cookbook author Edda Servi Machlin. Midwest Living's Editorial Guidelines Published on August 9, 2021 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hr Servings: 8 Yield: 8 scones Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon kosher salt ¼ teaspoon freshly grated nutmeg 1 cup regular rolled oats 3 ounces plump dried figs, about 6 3 tablespoons granulated sugar 2 teaspoons lemon zest 6 tablespoons cold unsalted butter, cubed ¼ cup chopped pecans, toasted 3 tablespoons buttermilk 3 tablespoons heavy cream 1 egg Coarse sugar (optional) Directions Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and nutmeg. In a food processor, combine oats, figs, granulated sugar and lemon zest. Pulse several times or until figs are broken into bits. Whisk fig mixture into flour mixture. Add butter cubes. Working quickly, use your fingertips to work in butter until the biggest lumps are the size of beans. Add pecans. In a medium bowl, whisk together buttermilk, cream and egg. Reserve 1 tablespoon of the mixture for brushing. While stirring with a fork, drizzle the remaining egg mixture over flour mixture until it comes together to form a moist (but not sticky) dough. Turn dough out onto a lightly floured work surface and knead four or five times. Pat into a 7-inch round. Cut into eight wedges. Place wedges on prepared baking sheet. Chill in refrigerator at least 15 minutes. Meanwhile, preheat oven to 375°. Brush scone tops with reserved egg mixture; if desired, sprinkle with coarse sugar. Bake until golden, 18 to 20 minutes. Enjoy warm. Print Nutrition Facts (per serving) 400 Calories 15g Fat 63g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 400 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 53mg 18% Sodium 218mg 9% Total Carbohydrate 63g 23% Total Sugars 41g Protein 5g Vitamin C 1mg 5% Calcium 96mg 7% Iron 2mg 9% Potassium 176mg 4%