What a great classic flavour combination! Enjoy these lovely sweet scones with jam, or cream, or yoghurt, or cream cheese, or butter or a whole host of other tasty options.
Makes: 12 – 14 small scones
Time: About 35 minutes
Level: Very easy
Equipment: Just a bowl and two baking sheets
Credit: Adapted from a recipe in the excellent National Trust Book of Scones by Sarah Clelland.
Ingredients
For the Topping
- 100g icing sugar
- A little fresh orange juice
- 12 – 14 walnut halves or pieces
Method
1. Preheat oven to 190°/fan 170°/375°F/Gas 5. Line two baking sheets with baking paper, or simply grease them lightly and dust with flour.
2. Sift the S.R. flour and sugar into a mixing bowl and, using your finger tips, rub in the butter until the mixture resembles fine bread crumbs. Add the orange zest, figs and walnuts. Stir until combined.
3. Make a well in the centre and pour in the yoghurt followed by the orange extract and enough of the milk to make a soft dough, neither sloppy, nor sticky. Knead briefly, just to bring it together.
4. Turn the dough out onto a lightly floured surface and gently flatten it to a thickness of about 3cm. (Hands are better than a rolling pin for this.) Use a floured 6cm cutter to cut out the scones. Try to handle the offcuts as little as possible as you gather them for further cutting. Place them all, well apart, on the baking sheets.
5. Bake for 12 – 18 minutes until well risen and hollow sounding when tapped underneath. Leave on the sheet for five minutes then transfer to a wire rack to cool fully.
6. Once the scones are cool, sift the icing sugar into a bowl and add enough orange juice to give it a firm but “brushable” consistency. Brush it over the scones then add a walnut half to each, pressing it down gently but firmly.
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