• Honey-glazed bacon and fig scones are deliciously light pastries, full of robust flavours. The earthiness of figs and smokiness of bacon go beautifully together, and are great with such a light pastry. Perfect for brunch or afternoon tea.

    Honey-glazed bacon and fig scones

    By Illanique van Aswegen Serves: 8
    Cooking Time: 1 hr


    • Scones

    • 120g streaky bacon
    • golden syrup, for brushing
    • 420g (3 cups) self-raising flour
    • a pinch of salt
    • 20ml (4 tsp) sugar
    • 100g butter, diced and cold
    • 200g figs, diced
    • 2 eggs
    • 160ml buttermilk
    • 1 egg, whisked with a bit of water
    • for egg wash
    • To serve

    • butter
    • fresh fig slices
    • honey
    • fresh mint



    Preheat the oven grill and lightly grease a baking tray with cooking spray. Add streaky bacon to the tray and place under grill. Keep an eye on it while it cooks, as it browns quickly. Turn it over after 1 or 2 minutes to ensure it cooks evenly. Remove from oven and brush each slice of bacon with syrup. Place back under the grill until caramelised and crisp, about 30 seconds. Ensure the bacon is fully cooked and crisp. Remove from oven, allow to cool down completely and then roughly chop into bite-size pieces.


    Turn the heat of the oven down to 200°C and line 2 clean baking trays with baking paper.


    Combine the flour, salt and sugar in a mixing bowl. Using your fingertips, rub in the butter until it resembles coarse breadcrumbs. Make sure the butter is very cold.


    Lightly stir in chopped figs and bacon.


    Whisk the eggs and buttermilk together, add to the dry ingredients and use a palette knife to draw it all together. Do not overmix.


    Turn the dough out onto a floured work surface. Gently pat the dough together with your hands and flatten to a thickness of about 2,5cm.


    Use a 7cm round cutter to cut out 8 large scones. Place them on the lined baking tray and brush with egg wash.


    Bake in the preheated oven until golden and crisp on the outside, 15 – 20 minutes. Transfer to a wire cooling rack to cool.


    Serve with lashings of butter, fresh figs, honey and fresh mint.

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