Scones with Fig Jam & Cream
600ml cream
2 tbs caster sugar
500g self raising flour
¼ tsp salt
double cream, to serve
Fig Jam
1kg figs, trimmed & chopped
500g caster sugar
2 cinnamon sticks
2 vanilla beans, or 2 tsp vanilla paste
1 lemon, juiced (3 tbs)
For fig jam, place all ingredients in a medium saucepan and bring to a low simmer. Cook, stirring occasionally, for 45 minutes until thick, dark and sticky. Makes 3 cups of jam.
Preheat oven to 160°C Fan.
Reserve 1 tablespoon of cream in a small bowl, then pour the remaining cream into a large bowl. Add the sugar, flour and salt and very gently mix until just combined with the cream. Turn out onto a lightly floured bench and gently bring the dough together, patting or rolling out to a thickness of 3cm. Use a 6.5cm round cutter to cut out 12 circles and transfer to an oven tray. Brush the tops with reserved cream. Bake for 20 minutes until lightly golden.
Serve scones warm with fig jam and double cream.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
