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Gluten free fig scones recipe

Gluten free fig scones recipe

  • Recipes
  • Dish type
  • Bread
  • Scones
  • Fruit scones

Try this quick and easy recipe for fig scones made with fresh summer figs folded into a gluten-free dough of rice flour and oats.

1 person made this

IngredientsServes: 8

  • 160g rice flour
  • 40g oats
  • 2 teaspoons baking powder
  • 4 tablespoons honey
  • 4 tablespoons oil
  • 1 egg
  • 80g chopped fresh figs

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking paper.
  2. Combine rice flour, oats and baking powder in a medium bowl.
  3. Mix honey, oil and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough.
  4. Spread dough into a 18cm circle on the baking paper.
  5. Bake in the preheated oven for 10 minutes; score into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.

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Master Scones Recipe

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges. There’s a lot of helpful information and step-by-step photos, but feel free to jump right to the recipe!

Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother’s Day, and wherever muffins or coffee are appropriate. (All the time!)

But depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread and taste pretty boring. However, boring isn’t in our scone vocabulary!! My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.

I have several scone recipes that begin with the same basic formula. Let’s review the fundamentals so you can learn how to make the best scones. Sit back because there’s a lot to cover in this post!


Walnut And Fig Healthy Energy Bar

This walnut and fig healthy energy bar is a gluten-free snack we can enjoy any time of the day. Do you know that feeling when you’re hungry (and maybe hangry), and there is no food to be had anywhere for miles? Or perhaps instead, you’re feeling sluggish in the afternoon and want something to give you energy but don’t want to eat a food high in sugar. Either way, I have the perfect solution — it’s this gluten-free walnut and fig healthy energy bar recipe.

I don’t know about you, but I love healthy snack bars! I always have them with me when I’m doing sports or going on a road trip. Suppose you combine them with fruits instead of chocolate. In that case, there is no reason to feel guilty about eating them because they are the perfect nutritious snack.

I love this particular healthy fig bar recipe because it is vegan and has only 9 ingredients, and the healthy ones at that: nuts, dried figs, and some delicious maple syrup.

Some delicious store-bought energy bars out there taste great but are filled with lots of sugars, preservatives, additives, and other unwanted ingredients. There’s nothing quite like a freshly made walnut and fig energy Bar. Especially, one that you can make in minutes, tastes like heaven, makes you feel satisfied and full and provides lasting energy that you need to get through your day.

3 simple benefits of healthy energy bars

Many of us are aware that our diets should consist mostly or even entirely of fresh and unprocessed foods. But actually, putting this into practice is easier said than done. We’re busy with our daily routines and need to be able to eat healthily on the go. This walnut and fig healthy energy bar is the perfect solution for on-the-go people.

Energy bars are effective because they give you a lot of control over your health, but they also have many side benefits. Let’s take a look at the top three benefits of energy bars.

One of the significant benefits of energy bars is that they can increase your metabolic rate. Shifting from the average amount of calories-in per day to eating more healthy snacks like this healthy fig bar recipe requires you to spend a bit more time thinking about the food you’re consuming. Energy bars help increase your metabolic rate so that you can burn fat faster.

What’s not to love about energy bars? They’re convenient, tasty, and can provide the fuel your body needs to get through a challenging workout. This healthy Fig and Walnut recipe will leave you with a healthy energy bar. Giving you energy that will boost your athletic performance because of the high concentration of carbohydrates and protein. The body needs both carbohydrates and protein for energy. Energy bars give you the strength to get through a challenging workout without sacrificing your time in the gym.

Energy bars are designed to provide quick bursts of energy in addition to short and long-term sustenance. It is vital to have a quality food source between meals, especially when one is travelling or active, as it keeps energy levels high. Energy bars serve as a convenient supply of food and energy to athletes, travellers, children, dieters, workers, and even people who are always on the go.

Made from scratch walnut and fig healthy energy bar,

Get your day started off with plenty of energy with this amazing gluten-free walnut and fig energy bar recipe. These bars are loaded with nutrients, antioxidants and protein, taste amazing, and are really fresh too. Let’s dive right in!


Real Food. Real Talk. Real Good.

For most of my life, I thought Figs were a mythical kind of fruit. You know, like the fruit equivalent to a Pegasus or a Griffin.

To be fair, I never actually saw a whole fig in the flesh until my adult life. I had two fig references in my wheelhouse:

1) Fig Newtons: A delightful snacking cookie. I thought the person who made these cookies was named Mr. Fig Newton. I once asked my Grandfather what the filling was inside these cookies, to which he replied “something prunes.” As you can imagine, this threw me off the scent. As far as I was concerned Mr. Fig Newton was sitting in his house baking cookies filled with “something prunes.” I asked no questions.

2) Christmas Caroling: You know those lyrics in We Wish You A Merry Christmas? There is a whole verse where we demand something called “figgy pudding.” In my mind this sounded totally gross, and I didn’t ask questions. I assumed this so-called pudding was probably mushy, stinky, and something from tales of yore. I had visions of people clad in bonnets and bodices scooping chunks of wobbly pudding out into the hands of Christmas carolers. Whatever this stuff was, it was for sure old timey, as I’d never heard of it in my modern world. What ancient sorcery was this? I don’t know. Maybe it was “something prunes.” Probably “something prunes.”

It wasn’t until I was grown that I would be educated on this here fruit. I was schooled by a five year old. I asked a kid what kind of fruit that was in his lunchbox. He replied “It’s a FIG, of course.” Wait a sec. My mind was blown. All those years of not knowing. All those years of “something prunes.” I was twenty three years old. Also, did that kid really need to say “of course”? I mean, way to rub it in. Later that year, I made it a point to bite into a fig. It was glorious. It tasted like jam. I was sold. I was also kind of crushed that Mr. Fig Newton was not a real man. Fast forward to now. I’m an adult who knows things about figs. I buy them at the grocery store. I chop them up. I pair them with chocolate. I bake them in batter. It’s a good thing we’ve got going. When you heat up figs they get even sweeter and more jam like. Who doesn’t want to bite into a scone and be met with jammy, hot fruit and melty dark chocolate? I’m going to say either no one, or more likely people who like joy. That’s right I said it. Harsh? Probably.

Almond meal makes such awesome scones! They come out a little bit like muffin tops. Slightly crisp on the outside, but soft on the inside. They are totally addicting, especially when loaded with figs and coarsely chopped dark chocolate chunks. Yum.

After folding your batter together, you simply use two spoons to divide and scoop the batter out onto a piece of parchment paper. The parchment paper is so helpful when baking with almond meal, since the batter can be sticky. Pop your baking sheet in the oven and marvel as your house starts to smell like what I can only imagine the mythical Mr. Fig Newton’s house would have smelled like… plus chocolate.

They are done when they’re a light golden brown. I always have trouble giving them a couple of minutes to cool down and harden up a bit. It’s a little bit like torture, but it is in your best interest. If I had a dollar for every time I burned my tongue on a baked good, I’d at least have thirty dollars. That’s not that impressive. Oh, well. Still… it’s not the best way to make thirty bucks.

Once they’re done, you can totally take three of them and eat them in quick succession while dunking them into a glass of almond milk. This is my tried and true method.


Gluten Free Raspberry Fig Coconut Scones

Love a tasty scone for breakfast but think it would be too hard to make? These gluten-free, raspberry, fig, coconut scones are super easy to throw together & so yummy you will be reaching for more! Minimal ingredients but maximum taste in every bite. Grab the recipe and see for yourself just how quickly you can have these on your plate!

So, if you are wanting the easiest, yummiest, scone recipe to enjoy at any time, I have you covered!

The best way I can describe these scones would be, think oatmeal cookie turned scone! The flavors that come together with each bite is insanely addicting & will have you coming back for more! With these taking only a couple minutes to throw together, you definitely should just double the recipe right off the bat. Trust me, they go quickly!

Gluten-free Raspberry, Fig, Coconut Scone Ingredients

  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 3/4 cup small shredded coconut flakes
  • 1 cup GF oats
  • 8 Tbsp grass-fed butter, melted
  • 1/4 cup maple syrup
  • 1 tablespoon bourbon vanilla
  • 1.5 cups sliced figs
  • 1/2 cup raspberries

Making + Baking Gluten Free Scone Instructions

Preheat oven to 350.
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I used my Kitchen-aid for this recipe and it made it super easy and super fast to make these delicious scones. You will start by adding the flours, coconut flakes, and GF oats together and mix. Melt the butter and place kitchen-aid on the lowest setting and slowly add the butter, maple syrup, and bourbon vanilla. You can then add the sliced figs and raspberries. You really want to be gentle with these, so you can also just fold them into the batter using a spatula. Your choice, you can’t go wrong, but you don’t want to smash them up so just take it slow.
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Place a piece of parchment paper down on a baking sheet and you are going to form the triangles with your hands and place them on a baking sheet. You want to evenly disperse the scones to allow for them to bake evenly, they don’t expand much during baking so a couple of inches is good.
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Bake for 25-28 minutes, watching closely so they don’t get too crisp around the edges.

These are so yummy right out of the oven but also re-heat well for days after. I kept mine in the fridge and they held up perfectly. They are delicious with a cup of coffee, tea, as breakfast, a snack, pretty much I’m saying they are good all the time!


Gluten-Free Fig Newton Scones

This weekend I picked up a bag of dried mission figs and had a stroke of genius!

Fig. Newton. SCONES!

As you may remember, I failed horribly at my first scone-making attempt. Far too chewy, way too dense.

This time, I think I nailed it.

It was even approved by a anonymous non-gluten-free-eating subject!

Watch out! Recipe coming ‘atcha!

Gluten-Free Fig Newton Scones

Ingredients:

  • 1 3/4 C Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 1/4 C sugar
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt-sense
  • 1/4 tsp nutmeg
  • 1/2 C cold earth balance butter
  • 2 large organic eggs
  • 1/3 C plain almond milk
  • 1 tsp pure vanilla extract
  • 3/4 C (or more!) diced dried mission figs
  • Dash of cinnamon
  • Sprinkle of brown sugar
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Mix together the flour, sugar, baking powder, xanthan gum, salt, and nutmeg in a large bowl
  3. Cut in butter using a pastry blender (or a fork) until the mixture is crumbly.
  4. In a smaller bowl, whisk together the eggs, milk, and vanilla.
  5. Add the wet ingredients to the dry ingredients, blend well.
  6. Add the figs to the dough and blend.
  7. Drop dough on to a baking sheet by 1/3 cup-fulls and shape into a triangle. Let dough rest for 15 minutes.
  8. Sprinkle scones with cinnamon and brown sugar.
  9. Place in oven for 15 – 20 minutes, or until golden brown.
  10. Remove and let set for five minutes.
  11. Enjoy warm with butter and jam!

Disclaimer: Many figs were consumed during the production of this blog post.


Brittany Arnett

Step 1

Step 2

Combine non-dairy milk, rosemary, and lemon zest in a bowl. Set aside.

Step 3

Combine brown rice flour, coconut sugar, baking powder, salt, and cold coconut oil in a bowl.

Step 4

Mash coconut oil into flour mixture with a fork or pastry cutter, ensuring the mixture is even throughout with small lumps of coconut oil.

Step 5

Add dried figs into flour mixture.

Step 6

Combine wet and dry ingredients, kneading into a dough with your hands. The dough should be slightly sticky.

#SpoonTip: If the dough is too sticky or too dry, add in more flour or milk if necessary.

Step 7

On a well-floured surface, roll dough out into a circle that's about 1 1/2 inches thick.

Step 8

Cut dough into eight equally-sized pieces.

#SpoonTip: A pizza cutter works great for this.

Step 9

Place each scone onto a baking sheet lined with parchment paper and bake in the oven for about 18 minutes, or until golden brown.


Muffins & Breads

Sweet treats are just that… treats with a little sweetness, we have included healthy bars, nutritious muffins and energy treats. Why eat junk food if you can have a healthy treat instead!

Let's Make It!

Gluten-Free Banana Chocolate Chip Bread

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Fresh Figs Dipped In Chocolate

When fresh figs are in season they are sweet and juicy. Dressing them up with chocolate sauce and pecans. Read More

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Roasted Maple Spiced Pecans

Love having these fragrant delicious treats around and they are perfect for any occasion. The variation of spices is. Read More

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Gluten Free Quinoa Rhubarb Apple Crisp

This easy to make delicious breakfast crisp is made with apples, rhubarb, and cinnamon. The crispy topping is made. Read More

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Gluten Free Raw Energy Bar Recipe

Are you on the hunt for a delicious, healthy gluten-free raw bar that will give you a boost of. Read More

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Grain-Free Walnut Coconut Chocolate Cookies

Sometimes I find a recipe that will forever change the way we look at food. Well, this Grain-Free Walnut. Read More

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Walnut And Fig Healthy Energy Bar

This walnut and fig healthy energy bar is a gluten-free snack we can enjoy any time of the day. Read More

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Gluten Free Pizza Crust (Vegan)

A gluten-free pizza crust that is delicious and vegan. Folks who don’t eat gluten need to avoid not only. Read More

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Gluten-Free Cheese And Chives Scones

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Almond Flour Scones Ingredient Tips

I have to admit, baking is not my favorite pastime. It requires exact measurements and often a sink load of dirty dishes. That’s why I was pleasantly surprised by how easy almond flour scones are to make.

Once you get the hang of this method you can whip them up in no time at all. You can also play with different ingredients I plan to experiment with a savory herb scone sometime soon.

Organic Eggs

I’m a huge fan of organic eggs because they’re super high in protein and essential nutrients, and they are, after all, a whole food. Provided you’re not allergic, organic eggs are a healthy addition to any meal plan. (Including the yolk! That’s where most of the vitamins and nutrients live.)

The only tricky part of this recipe is how much egg to use—size matters!

  • The size of your eggs really does matter in all baking, gluten-free or not. One jumbo or two small eggs will give you the right amount to make these scones, but to be sure, I measured the lightly-beaten egg and you’ll need about 1/4 cup total.
  • So, depending on the size of your egg, you might end up using one and a half eggs in this recipe. C’est la vie.
  • Lightly beat one jumbo or two small eggs and use 1/4 cup of that mixture. Too little egg and the scones won’t hold together too much and they’ll be too spongey. You have a little wiggle room, just use enough to hold the batter together.

Almond Flour

Almond flour is a great gluten-free, high-protein alternative to regular wheat flour. It’s full of nutrition and has a mild taste so it works well in a variety of dishes. Just keep in mind that 1/4 cup almond flour is the equivalent to an ounce of almonds, or one serving. These scones are dense and packed with protein. One or two will fill you right up.

Raw Honey

I also use just one tablespoon of honey in this entire recipe to keep the sugar content low. The dark chocolate chips also add sweetness, but if you want your scones a little more or less sweet you can adjust the amount of honey, using up to three tablespoons for a dessert-style scone. You can substitute the honey with real maple syrup if you prefer.

As always, look for high-quality, pure ingredients when preparing this recipe. I recommend organic eggs, high-quality vegan dark chocolate chips, and raw honey if possible.


Savoring Flavors

Sometimes I just get hungry for a scone! Of recent - being that others are trying to stick to a specific diet this recipe looked good. I actually like gluten and grain free foods myself and have made over the years a variety of tasty dishes and baked goods. This particular recipe I looked at on Yummly. I didn't open for me and honestly once you've made scones there's no magical recipe for changing it up and using other ingredients. The recipe with link above did not use figs and I did not use the same amount of banana I think it would have been to rubbery (texture) and I used more GF oat flour it was to wet. I also used half cream with whole milk and vinegar (opt) - or just use half and half, the recipes called for reduced fat. I also used demerara sugar rather than granulated sugar - coconut sugar would have been good also.

I heated the oven to 400 degrees.

In medium bowl (I have a one I like to use for scones and pie crusts since it works well with pastry cutter). You probably have a favorite as well. Mix dry ingredients.

1 3/4 cup of GF oat flour
1/2 cup blanched almond flour
4 tsp baking powder sifted into flour mix
3/4 tsp sea salt
1/3 cup demerara sugar (or your choice)*

6 Tbs. cold butter sliced or cubed

3/4 cup milk or other as above or your choice.*
1 egg
1 banana about medium size (mashed well)

1/2 chopped walnuts
1/4 -1/2 cup dried chopped figs (or apricots, dates) optional

After mixing your dry ingredients together break in butter with a pastry cutter, for or hand until it looks a course corn meal - there about. As you would a piecrust. Toss in nuts and figs if using.

In small bowl smash banana to almost a liquid stir in milk and one egg. Make a well in the dry mix and pour in liquid. I use a rice spoon or rubber spatula to combine but use a light hand to not make a tough dough. This dough is wet and you still might need to add a bit of flour. I chose to use an large ice cream scoop with slide and not cut as I usually do. Placing each scoop on a parchment lined cookie sheet. This worked out well. Baking for about 20 minutes rack was at third from bottom. Let cool and enjoy!

*I wanted to mention you can use monk fruit sweetener or a stevia but it usually comes with Erythritol and I don't care for the after taste I get and there is pros and cons to the side effects of the Erythritol so I'd rather use something else.
On the milk you can use buttermilk but I like the creaminess of whole cream or half and half. Buttermilk isn't required though I've used it in scones before. I find I like adding the apple cider vinegar unless you can find whole fat buttermilk as in Ohio.

I would make my version again. Though I would have liked to have at least seen the full original recipe. :)