Caramelized Onion, Pancetta, Fig Scones

Scones are full of possibilities. 
Scones present us with an excellent blank canvas that allows our culinary creativity to shine through. Caramelized onion, pancetta, fig scones is my new, savory scone pastry creation. I tell you, these babies hit the spot for breakfast, lunch, or dinner. I am speaking from personal experience when I say this.

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• Step by step photos:
• Frequently asked questions:
• Caramelized Onion, Pancetta, Fig Scones Recipe Card

Until recently, my experience was limited to the sweet variety. What a boring limitation, right?  Then, a few months ago I went to a retirement party for a colleague. One of my co-workers brought a set of savory scones to the party. The blue cheese and pecan mix BLEW ME AWAY, and also inspired me to create my own flavor profiles. Soon after that party I combined feta and walnut; they were a family hit. So, I said to myself:"Why stop there?" And the adventure continued. 

They will go with EVERYTHING
Enjoy them with a side of mixed greens, a cup of coffee, or a glass of wine. If you can't find pancetta, pieces of thick bacon work just as well. Pancetta is similar to pork belly; it is cured with salt and also other aromatics. On the other hand, bacon is cold smoked after it is cured. There is your pork lesson for today.

Step by step photos:

1. Gather all your ingredients and have them measured, chopped and ready to go.
2. Cook the pancetta in a skillet on medium heat until the pieces begin to brown. Transfer to a plate lined with paper towel and leave the grease in the skillet.
3. Add the onion to the grease and cook on medium until translucent. Sprinkle with brown sugar, cayenne pepper and black pepper. Turn down the heat to medium-low.
4. Cook for about 45 minutes uncovered and allow them to brown, not burn. Stir occasionally. Set them aside when done and allow to cool.
5. Preheat your oven to 425°F. In a food processor place the flour, baking powder, salt and sugar. Pulse a few times to combine. Add the butter and pulse until it looks like a fine meal. Do not over pulse or the mixture will form a ball and you will need to start over.
6. Transfer the flour mixture to a large bowl then stir in the pancetta, onions, figs and thyme.
7. Slowly add the half and half to the bowl and stir to combine with a large spatula.
8. Transfer the dough to a floured surface and knead until it comes together. The dough will be moist but can be rolled. Using a rolling pin form a rectangle that is 12" x 6" x ¾".
9. Cut the rectangle in half down the center to make 2 rectangles 12" x 3". Cut those 2 rectangles into 4 pieces in half to make 8 pieces as shown.
10. Slice the 8 pieces diagonally to form 16 triangles.
11. Line a baking sheet with parchment paper and place all the triangle scones on top then freeze for about 10 minutes. Brush with heavy cream and bake.
12. Bake for 15 minutes or until a cake tester comes out clean. The scones should be slightly brown.

Frequently asked questions:

• How long will the scones keep? These scones will keep for 1 week when refrigerated in an airtight container.
• Can I freeze the scones? Yes, they can be frozen one they have cooled. Wrap them tightly in foil, freezer paper or freezer bags and they will keep for about 2 months.
• Why are my scones hard or dense? You may have over kneaded them. Just knead them enough to bring the dough together otherwise you build up too much gluten and they will be tough.
• Why did my scones turn dry? When you store them be sure to seal them in a container so they do not lose too much moisture.

I hope you like this easy scones recipe as much as my family and I do. And most important, don't forget to spread the love and share the recipe so your friends can enjoy it too!

Try my other scones recipes here:

Bacon Candied Walnut Scones with Maple Glaze Get your sweet and savory fix with these anytime of day scones. 

Savory Feta Walnut Scones  These are the perfect pairing to your lunch or dinner. 

 

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Originally published September 2016 and updated May 2020.