Ingredients
4 cups plain flour plus extra for dusting
1 1 tbspn baking powder
Pinch salt
1 cup icing sugar
2 cups thickened cream
2 cup milk
285g Burnt Fig Jam
To serve cream whipped
4 cups plain flour plus extra for dusting
1 1 tbspn baking powder
Pinch salt
1 cup icing sugar
2 cups thickened cream
2 cup milk
285g Burnt Fig Jam
To serve cream whipped
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Methods
1
Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl.
3
Make a well in the centre and gradually fold in the cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
4
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.
5
Use a 5cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
6
Serve the warm scones with a bowl of Maggie’s Burnt Fig Jam and some whipped cream to the side.
1
Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
2
Sift together the flour, baking powder, salt and icing sugar into a large bowl.
3
Make a well in the centre and gradually fold in the cream and the milk until you have a soft dough (it shouldn't be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.
4
Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.
5
Use a 5cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.
6
Serve the warm scones with a bowl of Maggie’s Burnt Fig Jam and some whipped cream to the side.
