Want a warm embrace in the form of a pastry? These Figgy Maple Scones are it! Fresh figs, a subtle essence of real maple syrup, slightly crunchy on the outside and fluffy on the inside. All of the good things!
I know I’m getting this recipe out right as fig season is nearing its end, but trust me it’s worth it. At the very least, you can save this recipe for next year, or try it with rehydrated dried figs! And because I had quite a few people ask me on social media where I found my figs: Trader Joe’s! They had two kinds of figs there, but I use Black Mission figs in this recipe. Which leads me to my next point.
Are Figs Vegan?
Short answer: Most of them are! Because I’ve gotten questions on this MANY times over the years, I’ve combed through some more scientific sources to share with those wondering. This write-up on fig wasps from the University of California-Riverside, shares that the two main fig types that need pollination from these wasps are Smyrna and Caprifig.
And this piece from Master Gardeners of Contra Costa County adds that the San Pedro fig does not require pollination from the wasps in its first fruiting but does for the second. Nature is so wild! All that to say, most commercial figs are self-pollinating. And I hope that this info was helpful to you!
Ingredient Tips + Substitutions
- Full-fat coconut milk – if you can’t use this for whatever reason, I suggest making a rich cashew milk or using vegan Half & Half. Basically, any rich non-dairy milk will do.
- Maple syrup – while it’s the shining co-star in this recipe, I know those outside of North America may have a harder time finding it. You’re welcome to use agave nectar instead, it will have a more subtle flavor.
- Ground flaxseed – if you’d like to try grinding up some chia seeds and using those instead, they will also work.
- Unbleached all-purpose flour – I believe that 1:1 gluten-free flour could work in this recipe, though it may be a liiiittle more dense. You could also substitute a small portion of the AP flour for whole wheat pastry flour, for a more “wholesome” scone.
- Vegan butter – cold coconut oil will also work here, or even frozen olive oil, though both of those have distinct flavors (could be a nice touch?). You just need a cold fat that can be cut into the flour.
- Fresh black figs – I love these in this recipe as they are not the sweetest of the fig types (check out my friend Stacy’s fig illustration below). But, you are welcome to experiment using green or brown figs here. And as mentioned before, if fresh figs aren’t an option, try soaking dried figs in boiling-hot water for 15 to 30 minutes before patting them dry and using in the recipe.
- Maple glaze or not? Because the recipe uses maple syrup it’s not an in-your-face maple flavor. BUT, if you want that you can add some maple extract, to taste, as I’m sure that’d be amazing. Also, if you don’t like super sweet pastries, leave the glaze off and just sprinkle the scones with coarse sugar before baking!
- Leftover coconut milk – this recipe uses up as much of one can of coconut milk as it can, but there will be a few tablespoons left. I recommend using it as creamer in coffer or adding it to a smoothie. It will last in the refrigerator for 5 to 7 days.
And as always, I have not tried ALL of these substitutes, but base my suggestions on several years of serious cooking experience. 🙂
Now, to the recipe! I’ve made a few scone variations over the years, like my Cranberry Orange Scones or Blueberry Mint version. But, this recipe is closer to the Lavender Coconut Scone recipe that I wrote up for VegNews earlier this year!
- 7 ounces (207 ml) full-fat coconut milk, divided
- 3 tablespoons (45 ml) maple syrup
- 1 tablespoon (7 g) ground flaxseed
- 2 teaspoons (10 ml) vanilla extract
- 2 1/4 cups (305 g) unbleached all-purpose flour
- 1/4 cup (54 g) sugar
- 1 tablespoon (13 g) baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup (56 g) cold vegan butter
- 3/4 cup (103 g) quartered fresh black figs
- 1 1/2 cups (195 g) powdered sugar, sifted
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 ml) full-fat coconut milk
- Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
- In a small ramekin, measure out 2 teaspoons (10 ml) coconut milk, for brushing. In a small bowl, whisk together remaining coconut milk, maple syrup, flax meal, and vanilla extract, then set aside. In a mixing bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and nutmeg until combined.
- Cut cold butter into flour mixture using a pastry cutter, whisk, or fork, until it becomes small crumbles. Add liquid mixture and fold together until there are no dry pockets. Add figs to the bowl and fold them in until incorporated. Dough will be somewhat sticky, set it aside for 5 minutes. (Place in a refrigerator if your kitchen is warm)
- Heavily flour a counter or flat surface, and transfer dough to it, gently kneading for 2 minutes. If dough is still very sticky, add more flour while kneading, then roll it out into a circle roughly 1 1/2-inches high. Slice dough into 8 pie pieces and transfer to baking sheet, then brush tops with coconut milk. Bake for 24 to 28 minutes, or until golden on top.
- Once baked, cool on a rack for 10 minutes, and prepare icing. In a mixing bowl, whisk together powdered sugar, maple syrup, and coconut milk until very smooth. When scones have cooled significantly drizzle icing over them. Serve within 3 to 5 days.
*All notes and recipe suggestions are written within the blog post.
Nutrition Information:Yield: 8Serving Size: 1 scone
Amount Per Serving:Calories: 442Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 339mgCarbohydrates: 78gFiber: 3gSugar: 48gProtein: 6g
Do you absolutely LOVE figs? Here are some other recipes for you to try! (Just click the pictures)