Saint Agur scones with fig relish and honey walnuts
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Delicious blue cheese scones are topped with a sweet fig relish and crunchy, honey-coated walnuts in our easy scone recipe. Delicious as part of an afternoon tea or even in place of dessert as a cheese course.
First published in 2020
Ingredients
Metric
Imperial
Scones
- 250g of Doves Farm Organic Self Raising White Flour
- 1 tsp Doves Farm Bicarbonate of Soda
- 1/2 tsp salt
- 50g of butter, chilled and cubed
- 50g of Saint Agur Blue Cheese, crumbled
- 125ml of whole milk
- 1 egg, beaten with a pinch of salt
Fig relish
- vegetable oil, for frying
- 2 red onions, (approx. 120g), sliced
- 50g of Demerara sugar
- 50g of balsamic vinegar
- 250g of figs, sliced into eighths
To serve
- 150g of Saint Agur Blue Cheese, sliced
SAVE RECIPE
Method
1
Begin with the honey walnuts. Heat the honey in a non-stick pan. Once bubbling, add the walnut pieces and stir to coat evenly. Keep on cooking until the honey starts to turn a dark amber, but take off before it starts to burn. Place on a tray lined with baking paper and leave to cool
2
Next, make the fig relish. Heat a splash of oil in a pan and add the onions. Sweat until soft then add the sugar, vinegar and figs
3
Simmer for about 10 minutes, stirring regularly, then take off the heat and leave to cool
4
As the relish cools, make the scones. Place the flour, bicarbonate of soda, salt, butter and Saint Agur into a bowl and rub together until you have a rubble-like texture
5
Add the milk bit by bit until a dough comes together. Tip the dough out onto a lightly floured surface and roll out into a 2.5cm-thick rectangle
6
Cut into quarters, then diagonally into 8 triangles and place on a tray lined with baking paper. Brush with the egg wash
7
Cook in the oven for 15-20 minutes until you have nice golden scones
8
Serve up the scones still warm with a slice of Saint Agur, spoonful of fig relish and some honey walnuts
First published in 2020
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