Fig and Fennel Scones
- Preparation and cooking time
- Total time
- Easy
- Serves 18
Ingredients
- 250g Self Raising Flour
- 40g cold butter, chopped
- 1/3 cup dried figs, tendered, hard tops removed and chopped
- 1/4 tsp fennel seeds
- 150ml buttermilk
1 egg, lightly beaten with 1 tsp water for glazing
- 1 egg, lightly beaten with 1 tsp water for glazing
Method
- STEP 1Sift flour with a pinch of salt into a bowl and using fingertips, rub in butter until mixture resembles breadcrumbs.
- STEP 2Stir in figs and fennel seeds until combined.
- STEP 3Use a butter knife to stir in buttermilk and mix until just comes together. Knead gently.
- STEP 4Place dough on a lightly floured surface until 2.5cm thick and using a 4cm round cutter, cut into rounds.
- STEP 5Place scones 3cm apart on lightly greased tray. Brush tops with egg mixture and bake at 220C for 12-15 minutes.
- STEP 6Serve warm with cheese and relish.
