Black Butter and Fig Scones

Preheat oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.

In a large mixing bowl, sift together the flour, baking powder, and salt.

Add the cubed Jersey butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.

Stir in the Jersey Black Butter and chopped fresh figs, distributing them evenly throughout the flour mixture.

Gradually add the Jersey milk, mixing with a knife or spatula until a soft dough comes together. Be careful not to overmix. The dough should be slightly sticky.

Turn the dough out onto a lightly floured surface and gently pat it down to a thickness of about 2-3cm.

Use a round cutter (or a knife) to cut out scones. Re-roll any scraps to cut out more scones.

Place the scones onto the prepared baking sheet, leaving a little space between them.

Brush the tops of the scones with beaten egg (optional, for a golden finish).

Bake in the preheated oven for 15-20 minutes, or until golden brown and well-risen.

Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or enjoy warm!).