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Salty and sweet! melt in your mouth savory scones with carmelized onion, pancetta and figs. You will love these for breakfast, lunch or dinner. | ethnicspoon.com
5 from 1 vote

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.

Course Main dish
Cuisine American
Keyword bacon scones, easy baking, savory pastry, sweet and savory
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: Change to adjust-> 16 pieces
Calories 194 kcal



  • 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


  • 1 onion medium, sliced thin
  • 1 ½ Tbsp brown sugar
  • ¼ tsp pepper black
  • tsp cayenne pepper
  • ¼ cup figs dried, chopped
  • 2 Tbsp thyme fresh
  • ¾ cup pancetta diced
  • ¼ cup heavy cream for brushing


  1. 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.

  2. 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.

  3. Preheat oven to 425°F.

  4. In a food processor place flour, baking powder, salt, and sugar. Pulse a few times to combine all the ingredients.

  5. 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.

  6. Transfer to a large bowl. Add the figs, pancetta, caramelized onions, and thyme.
  7. Slowly add in the half and half while mixing with a spatula or wooden spoon.
  8. Transfer dough to a floured surface, and knead the dough until it comes together. The dough will be moist, but able to be rolled.

  9. Using a rolling pin, roll out dough into the shape of a rectangle that is about 12" x 6" by ¾".
  10. Cut the rectangle in half lengthwise. You will now have 2 rectangles that are 12" x 3".
  11. Cut each rectangle into 4 pieces. Cut each rectangle across in order to make two triangles.
  12. Line a baking sheet with parchment paper and place rectangles on top. Place in the freezer for about 10 minutes.
  13. Brush with cream then immediately bake for about 15 minutes, or until cake tester comes out clean. The scones should be slightly brown.

Recipe 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 Facts
Caramelized Onion, Pancetta, Fig Scones Recipe Card
Amount Per Serving
Calories 194 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 235mg10%
Potassium 211mg6%
Carbohydrates 21g7%
Sugar 1g1%
Protein 3g6%
Vitamin A 375IU8%
Vitamin C 2.1mg3%
Calcium 96mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.