Since I started to make a variety of scones, I’ve been wanting to make sticky bun scones. So I created these yummy Fig Chocolate Walnut Sticky Bun Scones which are so quick and easy to make, you can have them for breakfast.
I’ve also been on a chocolate kick lately, so I decided that my sticky bun scones needed a chocolate filling. For the sticky topping I decided to use dried figs and walnuts. The dried figs add a nice chewy sweetness, and the walnuts add a nice crunchiness to the topping, and they both pair well with chocolate.
8 tablespoons butter
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 ounces bittersweet chocolate, broken into small pieces (do not use chocolate chips)
4 tablespoons unsalted butter
6 ounces milk chocolate chips
1/2 cup brown sugar
2 tablespoons dark corn syrup
2 tablespoons nonfat milk
2 ounces dried figs, finely chopped (about 1/2 cup)
1 ounce chopped walnuts (about 1/4 cup)
Preheat oven to 375 degree F. Grate butter onto wax paper (or parchment paper); put in freezer.
Microwave 4 oz. bittersweet chocolate and 4 Tbsp. unsalted butter, in a small bowl, on 50 percent power for 30 seconds, stir and continue to microwave on 50 percent power, stirring every 15 seconds, until chocolate is melted. Chill in refrigerator for about 15-20 minutes, stirring every 5 minutes, until it gets slightly firm (spreadable stage like room temperature butter). Remove from refrigerator once it gets to spreadable stage.
Meanwhile, in a large bowl whisk together unbleached flour, whole wheat pastry flour, sugar, baking powder, baking soda, and salt. Stir in frozen butter. Add buttermilk; mix until just together (do not overmix, the dough is very loose). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
While dough is in freezer, combine brown sugar, dark corn syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat, stir in figs. Spray muffin tin cups with vegetable spray. Sprinkle walnuts evenly between each muffin cup. Spoon fig mixture evenly over walnuts in the bottom of the muffin cups.
Remove dough from freezer onto floured board; roll out into a 12″ square. Spread bittersweet chocolate mixture evenly over dough, leaving a 1-inch border along the bottom edge (the edge closest to you). Sprinkle 6 oz. milk chocolate chips evenly over bittersweet chocolate mixture. Roll dough like a cinnamon roll, starting with the edge farthest from you, rolling it snug being careful not to tear the dough. Pinch seam to seal. Roll log seam side down. Slice into 12 even slices (about 1-inch each). Place each scone slice into muffin tin cups, cut side up.
Bake at 375-degrees F. for 15-18 minutes, until golden brown and slightly firm when touched in the center. Cool sticky buns on wire rack for 5 minutes. Place a serving platter upside down on top of scones, then quickly invert scones onto platter. Remove muffin tin from platter. Serve warm and enjoy!