Saint Agur scones with fig relish and honey walnuts


First published in 2020
Share recipe





  • 250g of self-raising flour
  • 1 tsp 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

Honey walnuts

To serve

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
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
Simmer for about 10 minutes, stirring regularly, then take off the heat and leave to cool
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
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
Cut into quarters, then diagonally into 8 triangles and place on a tray lined with baking paper. Brush with the egg wash
Cook in the oven for 15-20 minutes until you have nice golden scones
Serve up the scones still warm with a slice of Saint Agur, spoonful of fig relish and some honey walnuts
First published in 2020
Share recipe