I keep a large bag of dried figs to hand. Not only for snacking, but to add to my granola which I make monthly. I adapted Choclette’s recipe for fresh fig scones using the dried ones I had to hand. These dried fig scones were absolutely delicious!
Gordons Bay is known for its beautiful beaches, stunning sunsets, and our mountain. This range marks the start of the largest biosphere in the world, and is also a huge fire danger. But if you ask people to sum up Gordons Bay in one word, that word would be wind. It blows nearly non stop during the summer months. The south easterly cools down our days from unbearable to livable. On the odd occasion we get a gentle southerly breeze which means I can hear the waves from our house. And in winter we have no wind as it comes from the north east. It makes the rain slightly more tolerable. In September we might experience what is known as a black south easter. At spring tides this causes flooding. And the gale force winds have been known to knock down the bluegums.
Today’s inspirational recipe from Lavender and Lime ♥ Dried Fig Scones ♥ #LavenderAndLime Click To Tweet
Last year, that very wind yanked our neighbours glass sliding doors out of their frames. They smashed into our house chipping every window facing the street. One afternoon in June I was sitting in the lounge when I heard a very loud noise coming from our roof. The south easter was blowing and part of the concrete between the beam and the roof fell down. And then the next day with the wind even stronger, there was a louder noise. I looked all over but could not see any damage or destruction, so went back to what I was doing. When Dave came home he told me a solar panel was in our garden. The house behind our across-the-road neighbour, had four of their panels fly off. The top of our neighbours roof was destroyed, as well as their ceiling. And our wall needs patching and painting.
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Dried Fig Scones
- 225 g flour, plus extra for dusting
- 10 mls cream of tartar
- 5 mls bicarbonate of soda
- 60 g salted butter, cubed
- 120 g soft dried figs, thinly sliced
- 130 mls buttermilk
- 10 g honey
- milk for glazing
- Preheat the oven to 200° Celsius
- Place the four, cream of tarter and bicarbonate of soda into a mixing bowl and whisk to combine
- Add the butter and rub in until the mixture resembles bread crumbs
- Add the figs to the bowl and stir to coat with flour
- Make a well in the centre, pour in the buttermilk and honey and use a butter knife to form a dough
- Turn out onto a lightly floured surface and roll to 2cm thick
- Cut into rounds using a 6cm cutter, rerolling the dough until all used up
- Place the scones onto a lined baking tray and brush the tops with milk
- Place into the oven and bake for 15 minutes
- Remove from the oven and place onto a wire rack to cool slightly
This is my third submission to International Scone Week 2023. If you want to take part, please see this post.
View the previous posts on August 11:
- 2021: Traditional Scones
- 2019: 13 Minute Murder
- 2017: Olive Oil Scones
- 2016: Pomegranate Scones
- 2011: Cumin Crusted Pork Fillets
- 2010: Baked Pasta With Bacon, Chorizo, Tomatoes, Mushrooms And Cheese Sauce
- 2010: Ethics and Copyright