This week I have been making some fabulous fig and honey scones. I had been given two jars of delicious honey – one brought by my daughter and her family from Snowdonia, Wales and the other from Cornwall by my sister.
Having these two jars of really excellent honey languishing in my cupboard I felt I needed to think up a scone recipe that would make the best use of them.
Figs and honey are a partnership made in heaven – a wonderful combination of flavours, so I have combined them in a scone which is made with honey and is also best eaten with either butter or clotted cream and lashings of honey – so now I’m afraid I have very little honey left.
Fig and Honey SconesCuisine: BritishDifficulty: Easy
1 pound / 450 grams self raising flour
4 ounces / 110 grams butter softened
6 ounces / 325 grams soft dried figs cut into small pieces
2 ounces / 60 grams runny warm honey
2 teaspoons baking powder
½ pint approximately of milk or buttermilk
Some extra honey to drizzle
- Pre-heat the oven to 220°C / 200°C / 425°F / Gas Mark 7.
- Sieve together the flour and baking powder.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix the figs into the rubbed in mixture.
- Stir the honey into the ½ pint of milk / buttermilk.
- Add the liquid and mix to a soft dough. You may need to add a little extra milk / buttermilk.
- Tip the dough onto a floured working surface and knead very lightly until smooth.
- Pat out to approximately 1½ inches / 3.5 cm thick.
- Cut out using a metal cutter. I use a 2 inch / 5 cm round metal cutter which will give you approximately eight scones.
- Place on a baking tray lined with baking parchment or well floured and brush the tops with milk.
- Bake in the pre-heated oven for about 15-20 minutes until well risen and golden brown.
- As the scones come out of the oven drizzle them with a little warm honey and remove to a wire rack to cool.
How to serve Fig and Honey Scones
I like fig and honey scones best slightly warm with clotted cream and lashings of honey. They are also very nice with butter and honey.
If you have any left over they are very good for breakfast the next day, toasted and buttered and spread liberally with honey.
Try my other sweet scone recipes.
Until next time ‘Happy Baking!’.