Fig-Pecan Fiber One Scones

This post is sponsored by Fiber One™️ cereal

If you’ve never seen me share a bowl of Fiber One cereal in my breakfast Stories on Instagram, you’ve missed a lot.

Hi! I’m Regan. And I love fiber. Like REALLY love fiber.

It’s true many, many days you’ll find me pouring a big bowl and topping it with fruit. But some days, you gotta do more with your fiber, ya know?
Some days, you gotta do scones made with Fiber One™️ cereal. (And of course, by some days I mean TODAY.)

I recently teamed up with Fiber One™️ to create 3 easy, tasty new recipes all aimed at flaunting how yummy fiber can be. What is there to flaunt, you ask?

Well for starters, Fiber One™️ Original cereal contains 65% of the Daily Value for fiber with 18g fiber per 2/3 cup serving. It’s also 90 calories per serving and contains no added sugar… hence the reason I’ve been eating it FOR YEARS.

Want to give Fiber One™️ a try, but not feeling like it’s a breakfast cereal bowl kind of day? I guarantee you’ll love these scones. Enjoy!

Fig-Pecan Scones
Fig Pecan Scones

Fig-Pecan Fiber One™️ Scones

Fig-Pecan Scones

So tender and slightly sweet, the rich combo of figs and pecans is delicious in these fiber-boosted scones made with Fiber OneTM Original cereal. When topped with the orange spiced glazed they make the perfect sweet treat.

  • Author: Regan Jones, RDN



  • 2/3 cup Fiber OneTM Original cereal
  • 1/3 cup halved dried mission figs
  • 2/3 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cut into small pieces
  • 1/3 cup pecan pieces
  • 1 cup heavy cream

Glaze (optional):

  • 10 tablespoons powdered sugar
  • 2 tablespoons orange juice



  1. Combine cereal, halved dried figs and orange juice in a large bowl; microwave on HIGH 1 minute. Let stand 10-15 minutes or until all juice is absorbed.
  2. Whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using your fingers, a pastry cutter or a fork, cut butter pieces into flour mixture until it resembles coarse meal; stir in pecans. Add heavy cream and cereal mixture; combine to form dough.
  3. Gently pat dough out onto a well-floured surface, forming an 8-inch round. Refrigerate dough for 30 minutes. 
  4. Preheat oven to 375 degrees. Transfer dough to a Silpat lined or greased baking sheet. Using a large knife, cut dough into 8 triangles and separate slightly. 
  5. Bake for 25 minutes or until browned and cooked through. Remove from oven and gently transfer to a wire rack to cool. If desired, combine powdered sugar and orange juice; spoon over scones.

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