Fig and Honey Scones

Fig and Honey Scones

Treasured friends are connected by many threads—among them, the pursuit of common interests, a reverence for tradition, and the simple pleasure of social communion. In the custom of afternoon tea, we find all of these attributes. Celebrate the blessing of companionship by serving Fig-and-Honey Scones.

Fig and Honey Scones
Makes 12
  • 2½ cups sifted bread flour
  • 3 tablespoons granulated sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup dried figs, chopped
  • ½ cup finely chopped toasted walnuts
  • 2½ tablespoons honey
  • 4 tablespoons heavy whipping cream, divided
  1. Preheat oven to 400˚. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add figs and walnuts, and toss to combine.
  3. In a small bowl, whisk together honey and 2 tablespoons cream. Add honey mixture to flour mixture, and stir until dough comes together.
  4. On a lightly floured surface, roll dough to ½-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared pan, and brush tops with remaining 2 tablespoons cream.
  5. Bake until light golden brown, 12 to 15 minutes. Let cool slightly.

For more sweet and savory recipes to be shared with friends, see the Victoria Classics Tea Pleasures 2019 issue, available on newsstands and at

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