Andrew Gravett's fig jam with mini scones

Makes 2.5KG jam, 30 scones Cakes, Bread and Pastries

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Method

To make the jam, put the glucose, sugar, water, cinnamon, star anise, vanilla and a pinch of freshly ground black pepper in a very large saucepan. Bring to the boil and cook until a temperature reaches 135C.

Stir in the figs and continue to cook rapidly until a food thermometer reaches 103C. Stir in the pectin, remove from the heat and add the citric acid. Allow to cool slightly, then transfer to sterilised jars (remove the cinnamon, star anise and vanilla, if desired). To give the jam an indefinite shelf life, steam or boil the sealed jars for 30 minutes at 90C.

To make the scones, combine the flour, baking powder, butter, salt and 50g of the Italian hard cheese in a food processor and pulse into a fine breadcrumb texture. Transfer to a large bowl and chill in the fridge.

Preheat an oven to 200C/ 180C F/Gas 6. Combine the milk, egg and diced cheddar into the chilled flour mixture until you have a workable dough. Dust a work surface with flour and roll the dough out until 12mm thick. Use a 3.5cm round cutter to stamp out circles – you should get 25-30 in total.

Place the dough circles on a baking tray lined with baking paper, then brush the tops liberally with beaten egg. Sprinkle over the remaining grated Italian hard cheese and bake for 9 minutes. Serve them warm with the fig jam and slices of cheese, if liked.

This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.