Primroses the colour of baby chicks bloom...
Figs have a long association with
Mothering Sunday and, in the north
of England, a fig pie made with dried
figs was the traditional present to
take to your mother. These are much
simpler and quicker to make and, if
you can serve them warm with the
whipped honey butter, all the better.Makes 10-12 scones
150ml milk
1 tbsp lemon juice
225g self-raising flour
1 tsp baking powder
50g butter
50g dried figs, roughly chopped
50g walnuts, toasted then roughly
chopped
1 egg, beaten
For the honey butter
100g salted butter, softened
1 tbsp honeyFig and walnut scones
with honey butter1 Preheat your oven to 220C/
Fan 200C/Gas 7.
2 Pour the milk and lemon juice
into a jug or bowl and leave for
a few minutes. It will start to curdle,
but the acid will help to create
a good rise in your scones.
3 Sift the flour and baking powder
into a separate bowl, then rub in the
butter until it resembles very fine
breadcrumbs. Mix in the figs and
walnuts, then stir in the milk to create
a dough. Knead briefly on a floured
surface before rolling out to a
thickness of about 2cm.
4 Place a piece of baking parchment
onto a baking tray, then cut out
rough triangles of the dough and
place them so that there is space
between the scones. Brush the
top of each one with a little beaten
egg and bake for 8-10 mins, or
until they are golden and risen.
5 To make the honey butter, mix
the butter and honey thoroughly
then transfer to a little pot and
refrigerate until needed.Primroses the colour of baby chicks bloom...
Figshavea longassociationwith
MotheringSundayand, in thenorth
of England, a figpiemadewithdried
figswasthetraditionalpresentto
taketo yourmother.Thesearemuch
simplerandquickerto makeand, if
youcanservethemwarmwiththe
whippedhoneybutter,allthebetter.
Makes10-12scones
150mlmilk
1 tbsplemonjuice
225gself-raisingflour
1 tspbakingpowder
50gbutter
50gdriedfigs,roughlychopped
50gwalnuts,toastedthenroughly
chopped
1 egg,beaten
Forthehoneybutter
100gsaltedbutter,softened
1 tbsphoney
Fig and walnut scones
with honey butter
1 Preheat your oven to 220C/
Fan 200C/Gas 7.
2 Pour the milk and lemon juice
into a jug or bowl and leave for
a few minutes. It will start to curdle,
but the acid will help to create
a good rise in your scones.
3 Sift the flour and baking powder
into a separate bowl, then rub in the
butter until it resembles very fine
breadcrumbs. Mix in the figs and
walnuts, then stir in the milk to create
a dough. Knead briefly on a floured
surface before rolling out to a
thickness of about 2cm.
4 Place a piece of baking parchment
onto a baking tray, then cut out
rough triangles of the dough and
place them so that there is space
between the scones. Brush the
top of each one with a little beaten
egg and bake for 8-10 mins, or
until they are golden and risen.
5 To make the honey butter, mix
the butter and honey thoroughly
then transfer to a little pot and
refrigerate until needed.