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Ginger Fig Scones

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  • 2 c Self raising flour
  • 1 Pinches salt
  • 1 ts Ground ginger
  • 1 tb Finely minced crystallised ginger; (optional)
  • 2 tb Butter; chilled and finely diced
  • 160 g Dried figs; very finely chopped or sliced
  • 4 tb Water
  • 4 tb Milk


Preheat the oven to 230øc.
Sift flour, salt and ground ginger together and place in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallised ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together.
Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix.
Flatten the dough to 2-3cm. thickness then use a 6cm. cutter to cut out rounds.
Place the cut rounds on a non-stick oven tray then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the oven trays.
Brush the scones with a little milk then bake for 10-12 minutes until golden.
Serve with butter, marmalade or jam.
Converted by MC_Buster.
Per serving: 651 Calories (kcal); 27g Total Fat; (34% calories from fat); 7g Protein; 108g Carbohydrate; 70mg Cholesterol; 417mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.