My first ever experience of proper homemade scones was as a student when my housemate rustled up a batch one afternoon in less than half an hour. I was in awe! They were deliciously warm, perfectly soft and apparently ridiculously easy to make. Our dank, unloved house momentarily turned into a cosy home as the smell wafted through – it’s just the effect that scones have!
And of course scones are just so brilliantly British. It’s afternoon tea baking at its best – simple, understated but divinely decadent. These scones celebrate all that British tea-ness but with a healthy edge. They are pretty much apple and fig enrobed in wholemeal, and the result is a satisfyingly country-style scone that scores high on the comfort factor.
The fig creates a natural sweetness so these scones are simple and delicious on their own, but can also be gorgeously indulgent – depends on how much jam and cream you decide to dollop on!
Apple and Fig Wholemeal Scones
- 225g | 2 cups wholemeal self-raising flour
- 50g | 4 tablespoons coconut oil (or butter)
- 2 Apples
- 1 Fig
- 120ml | ½ cup oat milk (or milk of your choice)
- 2 tablespoons maple syrup
Makes 12-14 small-ish scones
- Preheat oven to 220C | Gas 8.
- Place the flour and coconut oil/butter into a large bowl and combine the two by rubbing with your fingers until the mix becomes like fine crumbs.
- Peel and core the apples, then chop both the apples and fig into small cubes.
- Add the chopped fruit to the flour mix and gently stir.
- In a separate jug, mix the milk and maple syrup.
- Pour the liquid into the flour mix, stirring to combine, then fold over a few times until a dough forms (it will still be quite a rough mix at this point but that’s fine).
- Scoop the mix out with your hands and place on a floured surface, patting the dough together and flattening to form a round of about 3cm deep.
- Cut scone circles out using a cutter around 6cm diameter, patting offcuts gently back together and repeating the cutting process until all the dough is used.
- Place on a lightly floured baking tray and bake for 10-12 minutes or until the scones are nicely golden.