Erin French’s Fig and Ginger Scones 'Aren’t Your Typical' Scones: 'They're Moist with a Crispy Exterior'

"It’ll look like you’ve been up since 3 in the morning like a professional baker," says the Lost Kitchen chef

Breakfast pastries don't have to be daunting with Erin French's help.

“Make the dough a couple of days before, and leave the log of dough in your refrigerator. Then slice and bake them, and it’ll look like you’ve been up since 3 in the morning like a professional baker," says the Lost Kitchen chef.

Each bite of the spiced scones has a "surprise," adds the author of the Big Heart Little Stove cookbook. “These aren’t your typical dry, crumbly scones—they’re moist with a crispy exterior with the sugar coating. Inside, you get these wintry flavors from the dried figs and that little punch of the candied ginger."

Related: Adeena Sussman Pairs Seared Broccoli Steaks with a 'Briny, Spicy' Caper Dressing — Get the Recipe

If you don't want to head to the grocery store on a chilly winter day, French suggests working with the ingredients already in your pantry.

"Dried cherries, apricots or cherries, really any dried fruit would be really delicious," says the mother of one. "That's the great thing about this recipe, it's extremely versatile and it's really about using what you have at your fingertips."

Erin French’s Fig and Ginger Scones with Salted Honey Butter

2¼ cups (about 9½ oz.) all-purpose flour, plus more for dusting

1 Tbsp. baking powder

1 tsp. grated lemon zest (from 1 lemon)

1 tsp. kosher salt

⅔ cup granulated sugar, divided

¾ cup cold unsalted butter, cut into tablespoon-size pieces, plus ½ cup room-temperature unsalted butter, divided

¾ cup plus 2 Tbsp. heavy cream, divided

⅓ cup candied ginger, finely chopped

⅓ cup chopped dried figs

2 Tbsp. honey, divided

¼ tsp. flaky sea salt

1. Line a baking sheet with parchment paper, and set aside. In the bowl of a food processor, pulse together flour, baking powder, lemon zest, kosher salt and ⅓ cup of the sugar to combine. Add cold butter; pulse until uniformly distributed and mixture resembles wet sand, about 10 pulses.

2. Transfer mixture to a large bowl; stir in ¾ cup of the cream, candied ginger and figs to combine. Using your hands, work mixture into a shaggy dough. Turn out onto a lightly floured surface and gently shape into a log (12 inches long and 2 inches in diameter). Slice log into 8 (1½ inch-thick) rounds. Place rounds on baking sheet, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 3 days.

3. Beat softened butter in bowl of a stand mixer fitted with the paddle attachment on high speed until light and fluffy, 3 to 5 minutes. Drizzle in 1 tablespoon of the honey, and beat to combine. Transfer whipped butter to a serving bowl; drizzle with remaining 1 tablespoon honey, and sprinkle with flaky sea salt. Set aside.

4. When ready to bake the scones, preheat oven to 375°. Place remaining 2 tablespoons cream in a small bowl and remaining ⅓ cup sugar in another small bowl. Dunk the top of each scone in the cream, followed by the sugar, and return to baking sheet spacing 2 to 3 inches apart. Bake in preheated oven until golden and cooked through, 15 to 18 minutes. Remove from oven, and let cool until just warm to the touch; serve with honey butter.

Serves: 8
Active time: 20 minutes
Total time: 1 hour

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