Fig, Walnuts and Orange Blossom Scones
We have just about adjusted to the time difference between New Zealand and the UK after 5 days, although we are still waking up at 4.30am with the sunrise and the birds. I always forget about the long summer days in the UK, daylight between 4.30am and 10.00pm, since in NZ the days, even during summer are not so long due to the latitude.
What could be better than indulging in some traditional English desserts and one of my Mum’s favourites has always been scones. Scones are always best served the day you make them, these were particularly good still warm with lashings of butter!
- 1 tbsp Orange Blossom Water
- 400g Self Raising Flour
- 60g butter
- 1 egg, whisked
- 50g icing sugar
- 100g dried figs, chopped
- 70g walnuts, chopped
- Preheat oven to 180 degrees centigrade.
- Place flour into a bowl and add the butter.
- Rub butter and flour together until the mixture resembles fine breadcrumbs.
- Add the chopped figs, walnuts, sugar and orange blossom.
- Combine ingredients and form a well in the centre to add liquid.
- Add the egg and enough milk to form a soft dough (save a little of the egg for glazing the tops of scones before cooking).
- Transfer dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.
- Either use a round cookie cutter to cut out the scones or slice the scones into squares.
- Place on a floured baking sheet and brush tops of scones with a little egg.
- Bake for 20 minutes until risen and golden brown.