Figs, honey, lemons, almonds and thyme are the only ingredients needed for this marmalade jam and it is amazing. This make about a 1 litre container. The scone recipe make about 21 thin scones or 11 thicker scones. I used whole meal self raising flour instead of normal flour. The scones go perfectly with my fig marmalade jam.
- 650 grams figs (about 9) roughly chopped and ends removed
- 450 grams honey
- 2 lemons, juiced and peels sliced thinly
- 100 grams blanched almonds chopped
- 2 tablespoons fresh thyme leaves
- For the scones:
- 500 grams whole meal flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 120 grams butter
- 250 millilitres milk
- Squeeze of lemon juice
- 1 beaten egg
- Place figs, honey, lemons (juice and peel) and thyme leaves in a large saucepan and bring to the boil.
- Reduce heat and let simmer for 1 hour. Stir every fifteen minutes.
- One time has passed the jam should have thickened. Add in the chopped almonds and simmer for a further fifteen minutes.
- Allow to cool and place in sterilized jars.
- For the scones:
- Mix together the dry ingredients.
- Either with a food processor or your hands rub in the butter to form crumbs.
- Warm the milk for 30 seconds and add in a squeeze of lemon juice.
- Make a well in the flour mixture and add in the milk.
- Form into a soft dough ball.
- Preheat oven to 200oC.
- Roll out the dough onto a floured surface (flour your rolling pin too) into either ½ cm or 1½ cm thickness (depending on whether you want them thin or thick).
- Using a cutter or the open end of a glass make 20 or 10 rounds (depending on the thickness) and place onto a baking tray with baking paper.
- Brush with beaten egg and place in the oven.
- Cook for 15 minutes or until springy to touch.
- Serve with cream and jam!