SCONES:
200g brown bread flour
150g selfraising flour
pinch of salt
2 tsp baking powder
85g soft butter, cut into small cubes
1 1/2 tbsp caster sugar
1 egg
175ml milk
extra flour
Combine flours, salt and baking powder in mixing bowl
Add butter and rub with fingers until crumbs form
Mix in sugar
Whisk egg and milk together in a small jug
Make a well in the flour, add the milk
(leave a little in the jug, about 1 1/2 tbsp, for glazing)
Mix together with a fork
Dust working surface and hands with flour
Remove dough from mixing bowl and put on surface
Fold the dough over a few times and form a ball
Dust rolling pin with flour and roll out dough until 1,5 cm thick
Take a cutter or a glass, 4,5 cm wide, and dip it into flour
Cut out scones, about 12
Brush tops with egg and milk mixture
Line baking tray with baking paper
Arrange scones on tray and bake in oven at 170˚C (fan) until golden brown,
about 10 minutes
Remove from oven and place prepared figs in the oven
(Scones not eaten on the day will feeze very well)
BAKED FIGS:
(Serve one fig per scone)
For 6 servings:
125g Camembert, for smaller figs you will use less
crushed peppercorns
honey
Cut Camembert into small wedges
Cut a cross into the top of each fig
Push a Camembert wegde, thin side down, into each fig
Arrange on baking tray or in oven dish
Bake in oven until cheese starts to melt, 2 or 3 minutes
Season lightly with pepper and drizzle with honey
Serve immediately