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Wednesday, October 26, 2011

Fig Scones with Labneh & Raspberry Jam

Scones are my favourite indulgences: ideal for breakfast or the proverbial 5 o'clock tea and so versatile that they go well with almost any flavour. Sweet (with chopped fresh fruits, nuts or golden raisins) or salty (with cheese, cumin and zataar) - the sky is the limit. 

I cannot help posting this recipe below because it is too delicious and cute not to give it a mention. I hope you will dash to your kitchen, try it and relish it up to the last crumb. :)

Scones with Yoghurt Cheese, Golden Raisins, Raspberry Jam & Caramelized Baked Figs

Preparation time: 25 minutes

Type of cuisine: Fusion (Middle Eastern/English cuisine) 


(for 6 medium-sized scones)

1 cup self-raising flour

1 sachet of baking powder

40 g of melted butter

1/4 cup of milk

a handful of  golden jumbo raisins

a pinch of vanilla powder (ground vanilla pods)

a tbs of sugar

pistachios (for decoration)

extra sugar to sprinkle on the figs

4 figs


Preheat the oven at 180 degrees.

Cut a slice of butter and melt it in 1/2 cup of milk with a handful of golden raisins. Microwave it for 1 minute.

Chop 2 figs finely. Slice the remaining 2 figs and place them on a baking sheet.


To make the batter place the flour, baking powder, sugar, vanilla powder in a bowl and mix. 
Add the milk and chopped figs and knead lightly. 

Experience has taught me that the secret of baking great scones is not to over-mix the batter. I am sure there is an explanation (do you remember Kitchen Chemistry on Discovery Channel?). Every time I over mixed the dough, I ended up with a scone fiasco and yes, with great regret, I threw the lot in the bin :((

Anyway, I have also noticed that the stickier the dough, the better the scones. I deal with the sticky texture by rubbing my hands with extra virgin olive oil. This way I am able to shape the scones easily. 

Place the scones on a baking sheet among the slices of fig. 

Decorate the figs with chopped almonds and sprinkle vanilla powder on the scones and sugar on top of the figs. 

Bake at 180 degrees Celsius for 20 minutes till the scones become golden.  When the scones cool, slice them in two and fill them with soft cheese and jam.
I used two spoons of labneh and a teaspoon of my mother's raspberry jam. Paired with a cup of tea, it's a cosy treat. Simply AMAZING. 

something so simple, something so delicious

Delicious fig scone,  white tea w raspberry & The Lost Diary of Don Juan 

in love


  1. looks heavenly!:)a real treat for a beautiful autumn!

  2. Multumesc mult, draga mea Simona. Iubesc vara din tot sufletul si caldura soarelui, insa la bine infasurata intr-o haina groasa, cu cizme pina la genunchi, si cu o ceasca fierbinte de ceai, parca si toamna are farmecul ei :)

  3. fiecare anotimp e o binecuvintare,in felul sau!:)eu asa se desavirseste prin oricare din ele ,oferindu-ne de fiecare data ceva care sa ne "atinga".:)

  4. Absolutely beautiful- both the photos and the flavour combination.

  5. O dilema existentiala, acum ca ma apuc de ele: aluatul e lipicios, moale. Inainte de pus la copt se intinde si se taie sau se fac mici gramajoare care se lasa apoi, in cuptor?

  6. mai intii se fac niste "bilute" si se coc, dupa aceea se taie pe jumatate cind sunt semi-reci. Sorry for the late reply. Acum am observat!