Brie and Fig Scones

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.


– 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.