Apple, Fig, Pecan & Honey Scones

It is no secret that I love tea; I drink about seven cups of tea a day but barely notice most of them as I am so busy doing something else at the same time; but sometimes it is good to stop for a moment, take a step back from whatever it is that you are so incredibly busy with and breathe. Take ten minutes for yourself to relax, regroup, savour the tea and come back to whatever you were working on refreshed and focused.

Of course a tea break isn't a proper tea break without something sweet to nibble on...That is where these apple, fig, pecan and honey scones come in. They are quick and easy to throw together and make a very satisfying snack come elevenses or the 4pm slump.

The hearty flavours are perfect for the colder weather and the apple, fig, honey and honey butter glaze provide plenty of sweetness; I added a hint of spice, but just a hint as I didn't want to overpower the other flavours, feel free to double the amount I used if you want a bit more of a kick.

The scones need nothing more than a slathering of butter and a drizzle of honey to serve (and a cup of tea of course). They can also be frozen once baked so you have a stash for whenever you need a tea break; just allow to defrost at room temperature for an hour or two then refresh in a low oven for five minutes or so before serving.

I was kindly sent some products by JING tea to make my tea breaks more enjoyable, a hand blown glass tea infuser mug which is a beautiful piece of kit which allows you to enjoy loose leaf tea wherever you like. The clever lid inverts to become a receptacle for the infuser section meaning that there is no mess; it also comes with a little sand timer which ensures that your tea is brewed to perfection, not too weak and not too strong.

I was also sent a caddie of loose leaf Chai tea, and one of Earl Grey; they are really delicious teas with far more flavour than a standard teabag; and any of these products would make great gifts for Christmas, which is approaching at a frightening pace...

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5 from 1 vote

Apple, Fig, Pecan & Honey Scones

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Domestic Gothess

Ingredients

Scones

• 450 g (3 + ¾cups) self-raising flour
• 2 rounded tsp baking powder
• ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• pinch salt
• 85 g (⅓ cup) cool butter, cubed
• 160 g (5.5 oz) dried figs, roughly chopped
• 1 large eating apple peeled and diced
• 75 g (2.5 oz) pecans, roughly chopped
• 5 tbsp honey
• 2 large eggs
• 100 ml 91/3 cup + 1 tbsp) full fat milk, plus extra for glazing

To Glaze

• 25 g 9scant 2 tbsp) butter
• 1 tbsp honey

Instructions

• Preheat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment.
• Sift together the flour, baking powder, spices and salt in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the figs, apple and pecans.
• Whisk together the honey, eggs and milk, pour it into the dry ingredients and mix to form a soft dough; turn it out onto a floured surface and shape into a ball then flatten out into a round about 2-3cm thick.
• Use a sharp knife dipped in flour to cut the disc into eight wedges, transfer them to the prepared baking sheet, slightly spaced apart as they will rise and spread.
• Brush the top of each wedge with a little milk then bake for 18-20 minutes until risen, golden and cooked through (a skewer should come out clean). Transfer to a wire rack to cool.
• While the scones are baking make the glaze by heating the butter and honey together in a small pan until melted and smooth. When the scones come out of the oven, give each one a generous coating of the glaze using a pastry brush.
• Store in an airtight container, they are best on the day they are made but are still moist the next day, after which they are best split and toasted. They can also be frozen, just allow to defrost then refresh in a low oven for about 5 minutes.

I was provided with some products by JING, however I was not paid to write this post and all opinions are my own.