Dried fig and oatmeal scones
4
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Nothing says “home cooked goodness” like a batch of steaming scones. Dried figs add a fruity twist, perfectly complemented with a slick of jam
Ingredients
Dried fig(s)
¾ cup(s), finely chopped
White self-raising flour
1⅔ cup(s)
Oat bran
½ cup(s), fine (oatmeal)
Caster sugar
2 tbs
Reduced fat oil spread
1½ tbs
Buttermilk
1 cup(s)
Skim milk
1 tbs
Oat bran
1 tbs, fine (oatmeal), extra
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 19cm square cake tin with oil. Lightly dust with plain flour.
2
Sift self-raising f lour into a large bowl. Stir in ½ cup (70g) oat bran and sugar. Using your f ingertips, rub spread into flour mixture until it resembles breadcrumbs. Gently stir in f ig and buttermilk until just combined. Lightly dust a flat surface with plain f lour. Knead dough on f loured surface for 30 seconds or until just smooth.
3
Press out dough until 2cm thick. Using a 5cm round cutter, cut 16 scones from dough. Arrange scones, just touching, in prepared tin. Brush lightly with skim milk and sprinkle with extra oat bran. Bake for 15–18 minutes or until scones are browned and sound hollow when tapped on the base. Serve hot or cold.
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