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Close up photo of a scone, split and spread with fig jam and topped with whipped vegan cream. The jar of jam and an orange is in the background

Orange Scones with Spiced Fig Jam

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 10 scones

Ingredients

Fig Jam Ingredients:

  • 1/4 cup (50ml) brandy – or sub with apple juice
  • 1 orange
  • 1 cup (200g) dried figs
  • 1/4 cup (50g) caster sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Orange Scone Ingredients:

  • 2 + 1/3 cups (350g) self raising flour
  • 1 tsp baking powder
  • 6 tblsp (95g) vegan butter – roughly diced
  • 1/4 cup (45g / 3 tblsp) golden caster sugar
  • 2/3 cup (150ml) plant milk
  • 80g / approx 9 dried apricots – chopped into small pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Topping:

  • 1 tablespoon plant milk
  • 1-2 tablespoons demerara sugar (optional)

Instructions

  1. Grate the zest from the orange and set aside to use in the scones, then squeeze the juice. Put the juice into a saucepan with the remaining jam ingredients. Bring to the boil, then simmer for 8-10 minutes until the figs are squishy
  2. Allow to cool for a few minutes then blend or process to a puree - though some lumps are also fine! Transfer to a sterilised jar to cool. The jam can be made at least two weeks in advance and stored in the fridge
  3. Preheat your oven to 190 Fan / 210 C / 375 F / Gas 7 and line a large baking tray with parchment or silicon mat
  4. Put the flour and baking powder into a bowl then add the diced cold butter. Rub the butter into the flour using your fingertips until you have no lumps of butter remaining
  5. Stir in the caster sugar, orange zest, spices and chopped dried apricots
  6. Add enough milk to make a soft, slightly sticky dough. Tip it onto a lightly floured surface and pat or roll the dough until it's roughly 2 cm (3/4 inch) thick
  7. Using a 6 cm (2.5 inch) cutter to stamp out the scones. Cut through the dough and lift the scones without twisting the cutter (this can lead to lopsided scones!) If the cutter is sticking dip it into some flour first
  8. Place the scones on a lined baking sheet. Lightly re-roll the dough until you've used it all
  9. Brush the tops of the scones with a little milk then sprinkle with some demerara sugar if using
  10. Bake in a preheated oven for 15-18 minutes until firm and lightly golden
  11. Serve the scones split and topped with jam and whipped vegan cream
  12. Store any leftover scones in an airtight container or freeze for future treats!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/orange-scones-with-spiced-fig-jam/