Caramelized Onion, Pancetta, Fig Scones Recipe Card
Bake some delicious and simple melt in your mouth savory scones with carmelized onion, pancetta and figs. You will love these for breakfast, lunch or dinner.
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Servings: 16 pieces
Calories: 194kcal
Ingredients
Dough
- 3 cups flour all purpose
- 4 ½ tsp baking powder
- 1 ½ tsp Kosher salt
- ½ tsp sugar
- 9 Tbsp unsalted butter cold and cut into pieces
- 1 ⅓ cup half and half
Filling
- 1 onion medium, sliced thin
- 1 ½ Tbsp brown sugar
- ¼ tsp pepper black
- ⅛ tsp cayenne pepper
- ¼ cup figs dried, chopped
- 2 Tbsp thyme fresh
- ¾ cup pancetta diced
- ¼ cup heavy cream for brushing
Instructions
- Cook the pancetta in a skillet on medium heat until the pieces begin to brown. Transfer the pancetta to a plate lined with paper towel. Save the pancetta grease.
- To caramelize the onions, saute onion slices in the pancetta grease until translucent. Sprinkle with the brown sugar, pepper and cayenne pepper then turn down the heat to medium-low. Allow to cook for about 45 minutes uncovered. Stir occasionally.
- Preheat oven to 425°F.
- In a food processor place flour, baking powder, salt, and sugar. Pulse a few times to combine all the ingredients.
- Add in the butter and continue to pulse until the mixture forms resembles a coarse meal. Do not over pulse or you will end up with a ball of dough.
- Transfer to a large bowl. Add the figs, pancetta, caramelized onions, and thyme.
- Slowly add in the half and half while mixing with a spatula or wooden spoon.
- Transfer dough to a floured surface, and knead the dough until it comes together. The dough will be moist, but able to be rolled.
- Using a rolling pin, roll out dough into the shape of a rectangle that is about 12" x 6" by ¾".
- Cut the rectangle in half lengthwise. You will now have 2 rectangles that are 12" x 3".
- Cut each rectangle into 4 pieces. Cut each rectangle across in order to make two triangles.
- Line a baking sheet with parchment paper and place rectangles on top. Place in the freezer for about 10 minutes.
- Brush with cream then immediately bake for about 15 minutes, or until cake tester comes out clean. The scones should be slightly brown.
Notes
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.
Nutrition
Calories: 194kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 235mg | Potassium: 211mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 2.1mg | Calcium: 96mg | Iron: 1.4mg