Fluffy Fig Jam Scones

Here is my favorite fig jam scone recipe, with tender, buttery scones that are easy to make, and sweet pockets of fig jam that make them perfect for breakfast or afternoon tea.

These fig jam scones are what I reach for when I want something special but don’t have a lot of time. The kids love them warm from the oven, and they’re fancy enough to serve when friends drop by unexpectedly.

What Kind of Figs Should I Use?

Fresh figs are definitely the way to go for this jam, and you’ll want to choose ones that are ripe but still hold their shape when you chop them. Black Mission figs and Brown Turkey figs are both great options – they have a sweet, rich flavor that works perfectly in jam. If you can only find figs that are a bit underripe, don’t worry too much since the sugar and cooking process will help develop their sweetness. Just make sure to avoid any figs that are overly soft or have dark spots, as these can make your jam too mushy and affect the overall texture of your scones.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here’s what you can do:

• Self raising flour: If you don’t have self raising flour, make your own by mixing 500g plain flour with 3 teaspoons of baking powder. This works just as well and gives the same fluffy results.
• Fresh figs: Can’t find fresh figs? You can use dried figs soaked in warm water for 30 minutes, then drained and chopped. You’ll need about 600g of dried figs to replace the fresh ones.
• Caster sugar: Regular granulated sugar works fine in both the scones and jam. For the jam, you might want to pulse it in a food processor for a few seconds to make it slightly finer.
• Vanilla beans: Vanilla paste or extract both work great. If using vanilla extract, use 2 teaspoons instead of the beans or paste.
• Heavy cream: You can substitute with buttermilk or whole milk, but add an extra tablespoon of butter to the scone mixture to keep them rich and tender.
• Fig jam: While homemade jam is special, you can absolutely use store-bought fig jam or even apricot jam if figs aren’t available. Just warm it slightly before adding to the scone dough.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which leads to tough, dense results instead of light and fluffy treats – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is using cream that’s too warm, so make sure your cream is cold from the fridge, as this helps create those flaky layers we all love in a good scone.

When it comes to the fig jam, resist the urge to rush the cooking process by cranking up the heat – keep it at a gentle simmer to prevent the sugars from burning and the figs from breaking down too quickly into mush.

Finally, don’t skip the resting step after cutting your scones; let them sit on the baking tray for 10-15 minutes before baking, which helps them hold their shape and rise properly in the oven.

What to Serve With Fig Jam Scones?

These fig jam scones are perfect for afternoon tea or a cozy weekend brunch, and they pair beautifully with a hot cup of English breakfast tea or freshly brewed coffee. I love serving them warm with a dollop of clotted cream or the double cream mentioned in the recipe, which creates the perfect balance with the sweet fig jam. For a more substantial spread, try adding some soft butter, cream cheese, or even a drizzle of honey alongside the fig jam. You can also serve them with fresh berries or sliced pears to complement the figgy flavors, making them feel extra special for guests.

Storage Instructions

Keep Fresh: Store your scones in an airtight container at room temperature for up to 2 days – they’re best enjoyed fresh! The fig jam will keep in the fridge for up to 3 weeks in a sealed jar, and honestly, it gets even better after a day or two as the flavors meld together.

Freeze: These scones freeze really well for up to 3 months. Wrap them individually in plastic wrap or pop them in a freezer bag once they’re completely cool. The fig jam also freezes beautifully in small containers for up to 6 months – perfect for having homemade jam ready whenever you want it.

Warm Up: To bring day-old scones back to life, just warm them in a 300°F oven for about 5-8 minutes until they’re heated through. Frozen scones can go straight from freezer to oven – just add a few extra minutes. Let the fig jam come to room temperature before serving, or give it a quick stir if it’s been in the fridge.

Preparation Time	15-20 minutes
Cooking Time	45-70 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 50-60 g
• Fat: 250-300 g
• Carbohydrates: 600-650 g

Ingredients

For the scones:

• 2 1/2 cups heavy cream (600 ml)
• 2 tbsp superfine sugar
• 4 cups self-rising flour (500 g)
• 1/4 tsp salt
• Double cream, for serving

For the fig jam:

• 2 1/4 lb fresh figs, trimmed and chopped (1 kg)
• 2 1/2 cups superfine sugar (500 g)
• 2 whole cinnamon sticks
• 2 whole vanilla beans or 2 tsp vanilla paste
• Juice of 1 lemon (3 tbsp)

Step 1: Make the Fig Jam

• 2 1/4 lb fresh figs, trimmed and chopped (1 kg)
• 2 1/2 cups superfine sugar (500 g)
• 2 whole cinnamon sticks
• 2 whole vanilla beans or 2 tsp vanilla paste
• juice of 1 lemon (3 tbsp)

Combine the chopped fresh figs, superfine sugar, cinnamon sticks, vanilla beans or vanilla paste, and lemon juice in a medium saucepan.

Bring the mixture to a low simmer over medium-low heat.

Cook, stirring occasionally, for about 45 minutes, or until the jam becomes thick, dark, and sticky.

Remove the cinnamon sticks and vanilla beans (if using whole) once the jam is cooked.

Set the jam aside to cool; it will thicken further as it cools.

I find that using fresh vanilla beans really enhances the flavor of the jam.

Step 2: Prepare the Scone Dough

• 2 1/2 cups heavy cream (600 ml)
• 2 tbsp superfine sugar
• 4 cups self-rising flour (500 g)
• 1/4 tsp salt

Preheat your oven to 160°C Fan.

Reserve 1 tablespoon of heavy cream in a small bowl for glazing.

Pour the remaining heavy cream into a large bowl.

Add superfine sugar, self-rising flour, and salt.

Mix the ingredients together very gently just until combined with the cream, being careful not to overwork the dough.

This results in tender scones.

Step 3: Shape and Bake the Scones

• 1 tbsp heavy cream (reserved from Step 2)
• scone dough (from Step 2)

Turn the dough out onto a lightly floured surface.

Gently bring it together and pat or roll the dough out to a thickness of 3cm.

Use a 6.5cm round cutter to cut out 12 circles.

Place the circles onto an oven tray lined with parchment paper.

Brush the tops of the scones with the reserved tablespoon of cream to give them a beautiful golden finish.

Bake for 20 minutes, or until the scones are lightly golden on top.

For extra flavor, sometimes I like to sprinkle a little sugar on top of each scone before baking.

Step 4: Serve the Scones with Jam and Cream

• fig jam (from Step 1)
• double cream, for serving

Serve the scones warm from the oven, split in half and topped generously with the homemade fig jam from Step 1 and double cream.

For an indulgent touch, I sometimes add an extra spoonful of jam to my scone before the cream.