Fig & Rosemary Scones – a delicious recipe with heavy cream, sugar, flour, fresh rosemary, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 F/190 C.
2
Whip cream and sugar with an electric mixer until firm peaks form (3-4 minutes.)
3
Stir flour, rosemary, figs and salt into the whipped cream until a soft dough forms.
4
Turn onto a well-floured surface and kneed until smooth (2-3 minutes.) Add a little extra flour if the dough is a little sticky at this point.
5
Roll dough to 3/4 inch thick on a well-floured surface. Cut into circles using a 2-inch (approx.) diameter round cookie cutter or drinking glass.
6
Place scones on a baking paper-lined oven tray. Brush tops with milk.
7
Bake until risen and golden (10-15 minutes.)
8
Let cool and serve warm or at room temperature. (But warm, really.)
445
kcal
Calories
28
g
Fat
40
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups heavy cream, 1 teaspoon sugar, 1 1/2 cups self-rising flour, plus extra for dusting, 1 tablespoon fresh rosemary, finely chopped, and more.
Yes, Fig & Rosemary Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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