Dried figs are baked into delicious spiced scones topped sweet apricot jam and generously garnished with flaked almonds.


  • For the figs:

  • 1 cup dry figs, chopped finely

  • ½ cup water, to soak

  • For the Laucke scones:

  • 600g Laucke Scone Mix

  • 1.5 tsp Hoyts Star Anise, powdered

  • 250ml water

  • soaked dry figs, from above

  • Laucke “00” flour, for dusting

  • 1 egg yolk, beaten

  • 3/4 cup flaked almonds

  • To Serve:

  • apricot jam

  • fresh whipped cream


  • 1.

    For the figs, place chopped figs in a bowl and cover with water to soak for 15 minutes, then drain and discard water.

  • 2.

    For the scones, place Laucke Scone mix, powdered Hoyts Star Anise and water in the bowl of a stand mixer with dough hook attachment. Mix until combined, then knead for 2 or 3 minutes. Once kneaded, mix in soaked dry figs. Let the dough rest for 5 minutes.

  • 3.

    Pre-heat the oven to 210°C (or 200°C fan forced). Dust a work surface with Laucke “00” flour and roll out the scone dough to 0.75 inch. Rest for 10 minutes before using a floured serrated knife to cut into squares (I like them more rustic this way). Place on a baking paper lined tray with room between them to expand. Brush tops with beaten egg yolk, then top with a generous amount of flaked almonds. Bake for 15-18 minutes, until golden brown

  • 4.

    Allow to cool, serve with jam and whipped cream.

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