Scones with Homemade Fig Jam


For the fig jam:
1kg fresh ripe figs
2 cups sugar
1 lemon

For the scones:
2 cups cake flour
2 tsp baking powder
60g cold butter
1/2 cup sugar
2 Large eggs
120ml milk
1 tsp vanilla


Chop the figs (the size depends on how chunky you want your jam to be) then place into a pot, add sugar, lemon zest and lemon juice. Stir over low heat until sugar dissolves, bring to a gentle simmer, then leave jam to cook for 1 hour, stirring every now and then.

Meanwhile, place a saucer in the freezer to test your jam.

Once jam has started to thicken, you can start testing.

Place a drop of jam onto the chilled saucer, leave it to stand for a minute, then gently push your finger through the jam… if the skin of the jam wrinkles, then your jam is ready. If not, keep simmering the jam for another 10 minutes, then test again… continue to test until you get the desired wrinkle. Bottle your jam in sterilized jars.

Preheat oven to 180c.

Sift together flour and baking powder, then rub in the cold butter until mixture resembles breadcrumbs.

Stir in the sugar.

Whisk together the eggs, milk and vanilla.

Pour half the wet ingredients into the dry mixture, then fold gently with a palette knife (or butter knife), add more liquid, a little at a time, while continuing to mix gently, until the mixture comes together to form a dough. Use your hands to gently knead and bring the dough together.

Lay dough onto a floured surface, flatten out to about 2cm thickness, then cut into scones using a floured cutter.

Gather any remaining dough, knead together, flatten and continue to cut scones.

Place onto a lined baking tray, brush the tops with any remaining egg mixture or with some extra milk.

Bake for 20-25 minutes or until the scones are golden and baked through.