01
Figs
10.0best for scones1 cup : 1 cup
For dried figs in baking
10.0
prunes substitute
in scones.
Diced Prunes in Scones dough creates bursts of flavor and moisture in each bite. The replacement should be firm enough to survive mixing intact.
top substitutes
adjustment for this dish
Figs swap 1:1 by volume in scone dough; freeze to 20F for 15 minutes and dice to 6mm so their seeds survive the laminating folds intact. Figs are slightly drier than prunes, so brush tops with 1 tablespoon heavy cream rather than the richer prune finish, and bake at 400F for 18-22 minutes until wedges are crumbly-golden. Flaky layers hold cleaner than with prunes.
02
Currants
8.0best for scones1 cup : 1 cup
Tiny and intense, use in scones and sauces
8.0
adjustment for this dish
Currants swap 1:1 and need no freezing because they are already small and dry at 19% moisture, unlike soft prunes that must be chilled to 20F. Fold into shaggy dough after cutting in cold butter, and laminate with 3 book folds. Brush tops with cream, bake at 400F for 18 minutes, and expect sharper defined layers than the denser crumb prunes produce.
03
Raisins
8.0best for scones1 cup : 1 cup
Smaller dried fruit alternative
8.0
adjustment for this dish
Raisins swap 1:1 but benefit from a quick plump in 2 teaspoons warm milk for 5 minutes before folding in, since they are drier than prunes and will rob the dough of hydration. Cut cold butter into flour until pea-sized, fold in raisins dry, laminate with 3 folds, and bake at 400F. Rise is taller than with prunes because raisins add less weight.
show 1 more substitutes
04
Dates
8.01 cup : 1 cup
Same sticky-sweet dried fruit swap
8.0
adjustment for this dish
Dates swap 1:1 but are the stickiest of the prune substitutes, so freeze to 20F for 20 minutes (not 15) and dice to 7mm to prevent smearing into butter layers. Reduce the dough's granulated sugar by 1 tablespoon per 1/2 cup fruit since dates are 20% sweeter than prunes. Brush tops with cream only — egg wash will scorch black against date sugars.
technique for scones
technique
Prune pieces survive scone mixing intact only if they are frozen to 20F for 15 minutes first and diced to a firm 6mm; soft room-temp prunes smear into the butter layers and collapse the flaky lift. Cut butter at 38F into flour until pea-sized, fold prunes in dry with the shaggy dough just before the first turn, and laminate with 3 book folds to build visible layers without overworking gluten.
Shape into a 1-inch-thick disc, cut into 8 wedges, and rest on parchment in the fridge for 20 minutes before baking so the butter chills back down. Brush tops with heavy cream (not egg wash, which burns against prune sugars) and bake at 400F for 18-22 minutes until the wedges are tender inside and crumbly-golden at the base.
Unlike muffins, where prunes are folded into a wet batter, in scones they are embedded in a dry laminated dough and any leaked juice will glue layers together and kill the rise.
pitfalls to avoid
watch out
Avoid using room-temperature prunes; fold in only pieces frozen to 20F for 15 minutes or they smear into the cut-in butter and collapse the flaky laminations.
watch out
Don't knead the dough smooth — stop at shaggy and use 3 book folds for tender layers; overworking pulls prune juice into the butter pockets and glues them shut.
watch out
Skip egg wash on the wedge tops because prune sugar plus egg scorches above 400F; brush with heavy cream instead for a golden, crumbly crust.
watch out
Reduce added sugar in the dough by 1 tablespoon per 1/2 cup prunes; too much competing sweetness softens the scone interior past tender into gummy.
watch out
Don't rest the shaped wedges on the counter; chill on parchment at 38F for 20 minutes so the cold butter returns before the bake begins and the rise stays upright.