I am not sure why dried figs were bought early in my kitchen stocking efforts. I rarely bought them in Australia and I didn't have any clear plans for their use. Given I also bought the fig balsamic featured in my last post, I must have had some latent fig cravings that needed sating! Fortunately, the dried figs proved a perfect match for the lemon in this recipe. The sweet fig pieces turned gooey when cooked, providing little bursts of caramel-like flavour throughout each scone (or pikelet as part of me still calls them).
As I used dried figs, this is a recipe for any time of year. Fresh blueberries would be a nice accompaniment if you can get them, but if not, any fresh fruit would work - or you could skip the fruit and enjoy these plain or topped with nut butter or jam. I think you'll find they disappear quite fast whatever you top them with.
Fig and lemon drop scones
A delicious afternoon tea or anytime treat
Makes approximately 16 small drop scones
Author: Bite-Sized Thoughts
1 tbsp chia seeds soaked in 1/2 cup water for at least 15 minutes
1 cup spelt flour
1 tsp baking powder
1 tsp coconut sugar
Pinch of salt
3/4 cup almond milk
6 dried figs, roughly chopped
Juice and zest of half a medium lemon
Oil, if needed, for cooking
When the chia seeds have soaked, combine the spelt flour, baking powder, sugar and salt in a large mixing bowl. Add the chia seeds in water and almond milk and stir well to combine. Add in the chopped figs, lemon juice and lemon zest and stir to incorporate.
Heat a non-stick pan over medium-high heat and spray with oil if desired. Use a large spoon to drop the mixture into the pan, aiming to pour the mixture off the end of the spoon. Cook in batches of 3 to 4, for approximately 3 minutes on each side until golden brown.
Serve with blueberries or other fruit or toppings as desired.
Do you use figs in cooking or for snacking?