Malta Independence Day is just behind us. What better way to send off the British than with scones and ‘Maltese’ fig marmalade jam!
The British sure do love scones and jam, as do I. I thought my fig marmalade jam was the appropriate thing to make this week and there are still an abundance of figs being sold in my local Turkish store. My fig marmalade jam is made from black figs (not sure what type), honey, lemons, almonds and a touch of thyme. All things used in Maltese cooking. Even the honey is from the Maltese village Mgarr . Every time we go to Malta or my family come to London we ask for a jar of the most amazing honey scented with wild thyme. A family in Mgarr obtain this honey from there bees and sell it locally, which my family go and buy for us.
In Australia, I think I may have already mentioned in another post that my parents grew figs which we used to sell to local fruit and vegetable stores. We had plenty of left over figs for ourselves which my mum used to make into jam. My fig marmalade jam isn’t her recipe but a recipe I have created myself. Mum used to use sugar but I have opted to use honey this time and it really is amazing. Adding in the lemons, almonds and thyme also adds in an extra level of flavour intensity.
In addition to the jam, I made some scones. This is a simple scone recipe using whole meal self raising flour instead of normal self raising flour. My scones were not very high so I just ‘marmalade-jammed’ and creamed two together. Perfect.
- 650 grams figs (about 9) roughly chopped and ends removed
- 450 grams honey
- 2 lemons, juiced and peels sliced thinly
- 100 grams blanched almonds chopped
- 2 tablespoons fresh thyme leaves
- For the scones:
- 500 grams whole meal flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 120 grams butter
- 250 millilitres milk
- Squeeze of lemon juice
- 1 beaten egg
- Place figs, honey, lemons (juice and peel) and thyme leaves in a large saucepan and bring to the boil.
- Reduce heat and let simmer for 1 hour. Stir every fifteen minutes.
- One time has passed the jam should have thickened. Add in the chopped almonds and simmer for a further fifteen minutes.
- Allow to cool and place in sterilized jars.
- For the scones:
- Mix together the dry ingredients.
- Either with a food processor or your hands rub in the butter to form crumbs.
- Warm the milk for 30 seconds and add in a squeeze of lemon juice.
- Make a well in the flour mixture and add in the milk.
- Form into a soft dough ball.
- Preheat oven to 200oC.
- Roll out the dough onto a floured surface (flour your rolling pin too) into either ½ cm or 1½ cm thickness (depending on whether you want them thin or thick).
- Using a cutter or the open end of a glass make 20 or 10 rounds (depending on the thickness) and place onto a baking tray with baking paper.
- Brush with beaten egg and place in the oven.
- Cook for 15 minutes or until springy to touch.
- Serve with cream and jam!