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Photo of Dried fig and oatmeal scones by WW

Dried fig and oatmeal scones

Total Time
40 min
25 min
15 min
Nothing says “home cooked goodness” like a batch of steaming scones. Dried figs add a fruity twist, perfectly complemented with a slick of jam


Dried fig(s)

¾ cup(s), finely chopped

White self-raising flour

1 cup(s)

Oat bran

½ cup(s), fine (oatmeal)

Caster sugar

2 tbs

Reduced fat oil spread

1½ tbs


1 cup(s)

Skim milk

1 tbs

Oat bran

1 tbs, fine (oatmeal), extra

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Low-kilojoule fruit spread.TIP: You could use either ¾ cup (130g) sultanas, ¾ cup (110g) raisins or ¾ cup (110g) dried cranberries instead of dried figs.Despite its name, buttermilk is low in fat. If unavailable you can use skim milk mixed with 1 teaspoon white vinegar or lemon juice.