Frankincense Fig Scones with Cinnamon Glaze

scones7Some of our favorite vendors at our local farmers market have the best figs ever. Seriously. I’m addicted! So when we came home with a flat of figs on Saturday, my wonderful husband (who spoils me so much!) says, “Now make sure you use all of them!” In an effort to do just that, today I offer you Fig Scones. But not just fig scones….oh no. These are Frankincense infused fig scones with a luscious cinnamon glaze!


Also, today this recipe was tested gluten free!

Frankincense infused Fig Scones with Cinnamon Glaze

1 cup figs, chopped

1/3 cup evaporated cane juice

3 drops Young Living Frankincense EO

2 cups + 2 tablespoons King Arthur GF flour blend (or for you non GF eaters, just organic all purpose flour)

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup heavy cream

1 egg

1 teaspoon vanilla extract

1/2 cup cold butter, cut into small pieces

Line a baking sheet with parchment paper.


In a bowl (or measuring glass) combine the chopped figs with the evaporated cane juice and Frankincense. Set aside.

In a large mixing bowl, combine the dry ingredients, stirring to mix well. Set aside. In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.

Using a pastry cutter, add the cold butter to the dry ingredients. Working quickly, “chop” the butter into the dry ingredients until the mixture looks coarse. Stir in the figs. Once they are mixed in, add the wet ingredients, gently stirring just until everything is combined. With lightly floured hands, work the dough onto the prepared baking sheet and shape into a circle that is 3/4″ thick. Place the pan into the freezer and let the scones firm up for 10-15 minutes. Meanwhile, preheat the oven to 400 degrees.

Once the scones are chilled, score the round, or cut 8 scones halfway through, but keeping the circle. We like to bake them like this to keep the insides moist! Bake for 15-20 minutes, or until a toothpick comes out clean. Remove from oven and place pan on a wire rack. Allow to scones to cool.



While you are waiting to enjoy the scones as they taunt you from the cooling rack, start the glaze!


Cinnamon Glaze

1 tablespoon butter, melted

1 1/2 cups powdered sugar

2 tablespoons + 1 teaspoon milk

1 drop Young Living Cinnamon EO

Combine all ingredients in a bowl and whisk vigorously to remove any clumps. Once the scones have cooled, cut them all of the way through and separate. Drizzle the glaze over each of the scones. Serve with tea or coffee! Which is exactly what I plan to do as soon as my little helpers wake up!