Caramelized Fig & Red Bean Halloween Scones

What Makes This Special

These scones fuse the homey comfort of Korean red bean treats and the sweet, jammy abundance of autumn figs—caramelized for extra depth—resulting in a festive burgundy-hued bake perfect for Halloween. A touch of orange zest adds brightness, while the dark speckles of sesame evoke the season’s mystery. It’s a bakery-level weekend project with an authentic Korean twist.

Ingredients

Autumn’s bounty and Korean flavors unite here. The caramelized figs bring earthy sweetness, the red bean paste offers creamy richness, and orange zest lifts the overall flavor. Cold butter and cream guarantee a tender crumb, and a final sprinkle of black sesame seeds nods to traditional Korean confections.

For the Scones

• Flour & Leavening: All-purpose flour and baking powder form the base for rise and structure.
• Butter: Cold, cubed butter is crucial for that signature flaky texture.
• Cream & Milk: Provide richness and moisture.
• Egg & Vanilla: Add tenderness and aromatic depth.
• Caramelized Figs: Figs caramelized with brown sugar and butter are folded in for a jammy, autumnal pocket of flavor.
• Red Bean Paste: Adds a sweet, creamy, Korean-inspired surprise.
• Orange Zest: Cuts through sweetness and balances the scone.
• Black Sesame Seeds: Optional, but add color, crunch, and nutty aroma.

Instructions

Step 1: Caramelize the Figs

Combine 120g fresh figs (quartered), 30g dark brown sugar, and 20g butter in a small saucepan over medium heat. Stir gently for 7–10 minutes, until the figs are soft, jammy, and the syrup is thickened. Cool completely. This step intensifies the figs’ color and flavor while adding a subtle caramel note.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together 220g flour, 40g granulated sugar, 5g baking powder, and 2g salt. Even distribution ensures even rise and flavor.

Step 3: Cut in the Butter

Add 80g cold cubed butter. Using your fingertips or a pastry blender, rub or cut the butter into the flour until the largest pieces are no bigger than peas—work quickly to keep everything cold. These butter pockets create flaky layers.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together 100ml cold heavy cream, 50ml cold milk, 1 egg, 1 tsp vanilla, and the zest of 1 orange. Cold wet ingredients help prevent over-spreading.

Step 5: Bring the Dough Together

Add the wet mixture to the dry ingredients. Gently fold with a spatula until just barely combined—there should still be dry flour visible. Add the cooled caramelized figs (including their syrup) and gently fold once or twice to distribute. Add 100g sweetened red bean paste in several dollops, folding only enough to swirl it through the dough (do not overmix; streaks are fine).

Step 6: Shape and Chill

Transfer dough to a lightly floured surface. Pat gently into a 3cm-thick round (about 18cm diameter). Use a bench scraper or sharp knife to cut into 8 wedges. Transfer to a parchment-lined baking sheet. Brush the tops lightly with extra milk and sprinkle with black sesame seeds (if using).

Chill the tray of scones in the refrigerator for at least 40 minutes. Chilling ensures flaky layers and helps scones keep their shape in the oven.

Step 7: Bake

Preheat oven to 200°C (conventional, not fan). Bake scones on the middle rack for 18–22 minutes, or until well-risen, golden, and the edges are firm. The caramelized figs may bubble a little.

Step 8: Cool and Serve

Transfer scones to a cooling rack. Let cool at least 10 minutes; scones are best slightly warm. Enjoy as-is or with a pat of butter or honey for extra indulgence.

Pro Tips

• Keep Everything Cold: Start with very cold butter and cream—this is the secret to flaky scones.
• Don’t Overmix: Fold ingredients just until combined. Overworking makes scones tough.
• Caramelize Thoroughly: Be patient with the figs—let them get dark and sticky for the richest flavor and color.

Troubleshooting

Scones too flat or spreading? The dough was likely too warm or overmixed. Ensure all fats and liquids are cold, and chill the shaped scones before baking.

Dry scones? Too much flour or overbaking are common causes. Weigh ingredients for accuracy, and bake only until golden.

Variations

• Persimmon & Chestnut: Swap figs for diced, caramelized persimmons and use sweetened chestnut paste instead of red bean.
• Matcha Marble: Add 2 tsp matcha powder to the dry mix for a green tea twist and striking swirl.
• Black Fig & Ginger: Caramelize black mission figs and add 1 tbsp chopped crystallized ginger for a spicy kick.

Storage

Scones are best the day they’re baked. Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped scones for up to 1 month. Reheat from frozen in a 170°C oven for 10 minutes.

These scones celebrate autumn’s flavors and Korean nostalgia with a Halloween-worthy flair—perfect for sharing with family or friends over a cozy weekend!