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


  1. Place figs, honey, lemons (juice and peel) and thyme leaves in a large saucepan and bring to the boil.
  2. Reduce heat and let simmer for 1 hour. Stir every fifteen minutes.
  3. One time has passed the jam should have thickened. Add in the chopped almonds and simmer for a further fifteen minutes.
  4. Allow to cool and place in sterilized jars.
  5. For the scones:
  6. Mix together the dry ingredients.
  7. Either with a food processor or your hands rub in the butter to form crumbs.
  8. Warm the milk for 30 seconds and add in a squeeze of lemon juice.
  9. Make a well in the flour mixture and add in the milk.
  10. Form into a soft dough ball.
  11. Preheat oven to 200oC.
  12. 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).
  13. 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.
  14. Brush with beaten egg and place in the oven.
  15. Cook for 15 minutes or until springy to touch.
  16. Serve with cream and jam!