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.
These are best served warm. When eating them later, pop them in the microwave for 30 seconds before enjoying!
If you want to make these a little more “bite-sized” for serving at events, just make four discs instead of two.