Mini Fig and Blue Cheese Scones

Name: Mini Fig and Blue Cheese Scones
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 25
Ingredients: 100 g (3 1/2oz) self-raising flour, plus extra to dust; 1/4 tsp dried thyme; 25 g (1oz) cold butter, cubed; 50 mL (2fl oz) whole milk; 1 egg, lightly beaten; 100-125 g (3 1/2-4oz) blue cheese, crumbled; 4 figs, sliced into thin wedges

Freshly baked scones make a great base for your favourite spreads and flavours plus they are great for a party.

By The GH Kitchen TeamPublished: 08 November 2011

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Good Housekeeping

Preparation Notes: plus cooling

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Yields:

Prep Time:

20 mins

Cook Time:

12 mins

Total Time:

32 mins

Cal/Serv:

Ingredients

100 g (3 1/2oz) self-raising flour, plus extra to dust
1/4 tsp dried thyme
25 g (1oz) cold butter, cubed
50 ml (2fl oz) whole milk
1 egg, lightly beaten
100-125 g (3 1/2-4oz) blue cheese, crumbled
4 figs, sliced into thin wedges

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. In a food processor, whiz flour, thyme, butter and a pinch of salt until the mixture resembles fine breadcrumbs (alternatively, put flour and thyme in a bowl and use your fingers to rub in the butter). Add the milk and mix again until the mixture just comes together.
2. Step 2
  Tip mixture out on to a lightly floured surface and gently bring together with your hands to make a soft dough. Roll dough into a rough rectangle with a 1cm (½in) thickness. Cut into 4cm (1½in) squares and arrange on a baking tray. Brush each square with a little egg, then sprinkle over some black pepper.
3. Step 3
  Cook for 8-10min until slightly risen and golden, then leave to cool. To serve, top each square with a little blue cheese and a slice of fig. Hold in place with a cocktail stick.

Per Serving:

Calories: 47
Total carbs: 4 g
Sugars: 1 g
Total fat: 3 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time