Figs, honey, lemons, almonds and thyme are the only ingredients needed for this marmalade jam and it is amazing. This make about a 1 litre container. The scone recipe make about 21 thin scones or 11 thicker scones. I used whole meal self raising flour instead of normal flour. The scones go perfectly with my fig marmalade jam.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
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
Instructions
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!
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/fig-jam/