California Fig and Orange Scones with Orange Cardamom Glaze

Servings: 18
Prep Time
Cook Time

Scones

  • 5 cups self-rising flour
  • 1/2 cup sugar
  • 1 ½ teaspoons baking soda
  • 1 cup salted butter, cubed and frozen
  • Zest of 1 orange
  • 1 ¾ cups buttermilk
  • 1 tablespoon fresh orange juice
  • 10 ounces California Dried Figs, stems removed and finely chopped
  • 1/4 cup heavy cream or half and half
  • 1 large egg yolk

Glaze

  • 1 cup sifted powdered sugar
  • 2 tablespoons hot water (or more if you prefer a light glaze)
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon almond extract

Directions

  1. Preheat oven to 375°F.

  2. Stir together the flour, sugar, and baking soda in a large bowl. Cut in butter until the mixture resembles breadcrumbs. Add orange zest and mix for 30 seconds. Slowly add buttermilk and orange juice until dough forms a ball. Mix in the figs.

  3. Knead dough for two minutes and roll out on a floured surface to about 1-inch thickness. Cut out scones from the dough using a 2 ½-inch biscuit cutter and place on a baking sheet. Whisk together cream and egg yolk and brush over scones. Bake 18 to 20 minutes or until golden brown.

  4. To prepare glaze, whisk all ingredients together until smooth. Drizzle the glaze over hot scones. Let set for 5 minutes and serve.