Saint Agur scones with fig relish and honey walnuts

Name: Saint Agur scones with fig relish and honey walnuts
Total time: 45 min
Ingredients: 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; vegetable oil, for frying; 2 red onions, (approx. 120g), sliced; 50g of Demerara sugar; 50g of balsamic vinegar; 250g of figs, sliced into eighths; 50g of walnuts, chopped; 30g of honey; 150g of Saint Agur Blue Cheese, sliced

by GBC Kitchen

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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

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Ingredients

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Imperial

Scones

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

50g of walnuts, chopped
30g of honey

To serve

150g of Saint Agur Blue Cheese, sliced

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Method

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

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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