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Published by jack elliot



  • Makes 12 mini scones
  • 225g plain flour
  • Half tsp salt
  • Half tsp bread soda
  • 1 tsp dried oregano
  • 200g farmhouse blue cheese, cubed
  • 190ml buttermilk
  • 1 egg whisked with milk (for glaze)
  • For the fig jam:
  • 6 fresh figs, trimmed
  • 60g soft brown sugar
  • 1 star anise (or cinnamon stick)
  • 2 cloves
  • 1 tbsp balsamic vinegar
  • Dash of port (optional)

Preheat an oven to 220 degrees Celsius/gas 8. Sieve the flour, salt and bread soda into a large, wide mixing bowl. Reserving half of the cheese to serve with the scones, add the other half to the flour mixture, along with the oregano.

Make a well in the centre of the flour and pour in the buttermilk. Using one hand like a stiff claw, mix in a full circle, drawing in the flour from the sides of the bowl. Mix just until it forms a soft dough (not too wet and sticky).

Turn it out onto a well-floured work surface, lightly pat to a 2cm thickness. Stamp out mini scones with a 4cm cutter, then place onto a baking tray lined with baking parchment. Brush the tops with egg glaze.

Bake in the oven for 12-15 minutes and cool on a wire rack.

To make the fig jam: Chop the figs into small pieces and place in a small saucepan with the sugar, star anise, cloves, balsamic vinegar and port, if using. Stir over a low heat until the sugar dissolves, then simmer for another 5-10 minutes, stirring only occasionally, till it reaches a jam-like consistency. Remove from the heat (discard the star anise and cloves) and chill to thicken.

Serve the scones with fig jam and the remaining blue cheese.

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