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Figs, Fennel and Cheddar From Here Scones

Figs, Fennel and Cheddar From Here Scones

12 portions


  • 375 ml (1 1/2 cup) flour
  • 125 ml (1/2 cup) sugar
  • 15 ml (1 tbsp.) baking powder
  • Pinch of salt
  • 85 ml (1/3 cup) softened butter
  • 5 ml (1 tsp.) fennel seeds
  • 85 ml(1/3 cup) dried figs, chopped
  • 250 ml (1 cup) of Cheddar From Here, grated
  • 125 ml (1/2 cup) milk
  • 1 beaten egg


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  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mix the flour, sugar, baking powder and salt.
  • Add in the butter to obtain a granular mixture.
  • Add the fennel seeds, figs, half of the grated Cheddar From Here (125 ml or 1/2 cup).
  • Add in the milk and egg, and mix with a fork.
  • Place the dough on a floured work surface.
  • Shape it into ball and knead for 1 to 2 minutes.
  • Roll out the dough to a thickness of at least 2 cm (3/4 in).
  • Cut out scones with a 4 cm (1 1/2 in) round pastry cutter. Place on a baking sheet.
  • Add the remainder of the Cheddar From Here (125 ml or 1/2 cup).
  • Bake about 12 minutes or until the scones are golden.
  • Serve warm with butter


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines