Easy to make, light and thoroughly delicious, these fresh fig scones are made with wholemeal spelt flour, kefir to help with the rise and a little honey for sweetness.
Place the dry ingredients into a large bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
8 oz wholemeal spelt flour, 1 tsp bicarbonate of soda (baking soda), 2 tsp cream of tartar, 2 oz salted butter
Chop the figs into small pieces, then stir into the crumbed flour to coat. This helps to prevent them sinking.
2 fresh figs
Make a well in the centre and pour in the kefir and honey. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough.
4 fl oz kefir, buttermilk, sour milk or watered down yoghurt, 2 tbsp honey
Roll out on a floured surface to about ¾" (2cm) thick, then cut into rounds with a 2 ½" (6cm) cutter. Combine the leftover bits, re-roll and cut again until the dough has all been used.
Place onto a greased baking tray and brush with milk. Bake for 15 minutes or until the scones are golden and the bases sound hollow when tapped.
a little milk for brushing
Place onto a cooling rack. Enjoy at least one whilst they are still warm.
Notes
Best eaten on the day they are made. Or freeze once cooled.You can substitute 2 ½ tsp of baking powder for the cream of tartar and bicarbonate of soda.These scones don't rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.