These easy brie and fig scones take brunch to a whole new level. Perfect for weekend brunch at home or as a finger food and bridal showers and baby showers.
I am a big fan of scones, but I’m going to be honest: I haven’t made them in years. For awhile, I was making them on the reg’: see Peanut Butter and Chocolate Chip Scones and Pumpkin Cranberry Scones for proof. This all happened when we were living in South Africa and long, leisurely mornings were able to happen a little more often. Ah, the days.
Well, I’m back at it, and this time it’s with a sweet/savory twist: Brie and Fig Scones. These scones are perfect for weekend brunches at home, but do you know where they shine? Baby showers and bridal showers! They are the ultimate “bite” for events like this.
Although they sound fancy, Brie and Fig Scones are super easy to make, they don’t even require an electric mixer. They also bake up in just 15 minutes, so you don’t even have to be patient. Considering the epic brunch lines found here in Portland, I’ll stay in on Sunday morning, thank you very much.
If you want to make these a little more “bite-sized” for serving at events, just make four discs instead of two.
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Brie and Fig Scones
- 2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/2 cup cold butter, cubed
- ⅓ cup milk
- 1/2 cup chopped figs
- 1/2 cup cubed brie cheese
- 1 tbsp butter, melted
- Preheat your oven to 425 degrees F. Grease a large baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.
- Mix in the ⅓ cup milk until completely combined. Gently fold in the figs and brie cheese.
- Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. Cut each into six wedges but don’t separate them.
- Brush the 1 tbsp butter over the raw scones.
- Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.