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Kim Boyce's Figgy Buckwheat Scones : The Good Soup

Kim Boyce’s Figgy Buckwheat Scones
  • Pesceterian
  • Vegetarian

Have I left enough time between Kim Boyce recipes? I’ve been trying to concentrate on other things, but these scones keep creeping into my appetite…

To call them scones is to seriously downplay their cookie side, but I understand why Kim does this. They’re more scone than cookie, but a fair bit more biscuit than your average scone.

They also showcase the best of buckwheat, which I find can have an overpowering flavour sometimes. I think balance comes through their counterpart: fig jam.

Now, these scones might seem like a chore to make, but once you’ve made the fig butter, the chores are less mighty and well, once you’ve made the fig butter, you’ve got fig butter! it’s completely delicious all on its own, or with cheese, or on toast. And I found the dough for the scones quite quick to make. A good rest in the fridge to firm up (the longer the better- even overnight is fine), makes them really easy to cut and lay out. Once that’s done, you’re only 40 minutes away from a load of scones that don’t require anything-not even butter- to taste amazing.

And the best (and the most unscone-like) quality of these scones is that they keep! At least for 24 hours. The longer they keep, the less scone-like their texture, but they’re still really good. They get quite crunchy round the edges and stay soft at the centre. Oliver and I used my second batch as sustenance on our way over to London in July. Actually now I think about it, Oliver got sick of them pretty quick and I ate the rest. Man was I glad I’d made them. Finnish Air’s vegetarian meals are worse than Qantas’, and that’s some achievement.

Kim Boyce’s Figgy Buckwheat Scones

Taken with no adaptation from Kim Boyce’s Good to the Grain, p.80. Makes 12 to 14 scones.
  • 1 cup buckwheat flour
  • 1 1/4 cups all purpose flour
  • 1/2 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 ounces cold organic unsalted butter
  • 1 1/4 cups heavy cream
  • 1 cup Fig Butter

Sift the buckwheat flour, plain unbleached flour, sugar, baking powder and kosher salt into a bowl, adding any bits remaining in the sieve to the bowl afterwards.

Cut the cold butter into small pieces and add to the flour. Squeeze the butter into the flour with your finger tips as quickly as possible, continuing to rub the butter into the flour until the mixture feels full of rice size grains.

Add the cream to the mixture, folding it in until it’s just combined. the dough will be sticky but don’t worry.

Clear a space on your bench for rolling out the scones, dusting it with flour. Scrape the dough out onto the surface with a dough scraper or spatula and pat it together with floured hands until it’s even and rectangular.

With a floured rolling pin, carefully roll out the dough into a 16 in by 8 in rectangle, about 1/2 to 3/4 inch thick. Every few rolls, run a flat metal spatula (if you have one, otherwise, just do it more often with your hand) underneath the dough, dusting the surface with flour, to keep the dough from sticking.

Spread the fig butter over the surface of the dough, all the way to the edges.

Take the long edge of the dough and fold it into a tight swirl until it’s all rolled up and the open edge is on the bottom. Cut the roll in half and leave it to rest on a tray (cover it with plastic wrap) for at least 30 min or overnight in the fridge.

Meanwhile, preheat the oven to 180C (350F) and place your oven racks in the top and bottom thirds of the oven.

Once the roll has cooled, cut each half into even circles, 6 or 8, depending on how long your roll ended up being. Lay these rolls, fig swirl facing up, on baking sheets lined with baking paper. 6 to a baking sheet.

Bake until the swirls are golden on the base but not too brown on top- between 38 and 42 minutes. Cool or eat warm. I thought the scones were just as good, but more cookie like, a day later.


  1. Kitchen Belleicious
    October 17, 2011 at 1:21 pm | | Reply

    I love scones and these are totally new to me and I love the idea of adding buckwheat to the batter! Lovely and healthy and delicious!
    Have a great day! Oh and I have a fun little cooking giveaway on my site today- hope you can come by and enter!

  2. Jay
    October 18, 2011 at 12:28 am | | Reply

    wow….scones sounds sooooooooooper good with inviting cliks…
    first time here…love your space..
    awesome presentation..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

  3. Susan
    October 18, 2011 at 8:39 pm | | Reply

    Mmmm! What a beautiful way with scone dough! The fig butter … no figs for miles around. Perhaps you’d send me a jar?

    If you’re baking that must mean the cold has finally stopped bothering you! Hallelujah!

  4. kankana
    October 18, 2011 at 9:34 pm | | Reply

    I never baked scones yet but never knew you could swirl it in such a cute shape. The fig butter SIGH .. love it :)

  5. Apple @Polkadotsandchopsticks
    October 18, 2011 at 11:19 pm | | Reply

    I’ve never cooked with buckwheat, or fig for that matter! The combination feels right on the tip of my tongue. I must try these! :)

  6. Emma Galloway
    October 19, 2011 at 7:08 am | | Reply

    Yum, I’ve been eyeing up Kim’s recipe ever since Heidi featured it on her blog last year. The idea of anything rolled up in scone dough makes me happy!

  7. Magic of Spice
    November 7, 2011 at 1:55 am | | Reply

    Ah, the delightful fig butter again…they sound wonderful :)

  8. Kristy
    May 25, 2012 at 1:21 am | | Reply

    Amazing! My husbands Aunt had made us some fig jam so I thought I should put it to good use. I replaced Kim’s fig butter with the jam and although my batter was probably a little too damp, causing my scones to be more like cookies, the flavour is incredible. Thumbs up.

  9. Jan
    March 4, 2014 at 10:28 pm | | Reply

    The first time I ate one of these at my local coffee shop who buys from The Bake Shop, I thought, “Good.”

    The second time I ate one I thought, “I’m addicted.” These are sooooooo good.

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