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.
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.
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.