Fig and Fennel Scones
Member recipe

Fig and Fennel Scones

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Serves 1 - 18

Delicious savoury scones to have with soft cheese and relish

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  • 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. Sift flour with a pinch of salt into a bowl and using fingertips, rub in butter until mixture resembles breadcrumbs.
    2. Stir in figs and fennel seeds until combined.
    3. Use a butter knife to stir in buttermilk and mix until just comes together. Knead gently.
    4. Place dough on a lightly floured surface until 2.5cm thick and using a 4cm round cutter, cut into rounds.
    5. Place scones 3cm apart on lightly greased tray. Brush tops with egg mixture and bake at 220C for 12-15 minutes.
    6. Serve warm with cheese and relish.

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