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Fig and Fennel Scones
- 250g Self Raising Flour
- 40g cold butter, chopped
- 1/3 cup dried figs, tendered, hard tops removed and chopped
- 1/4 tsp fennel seeds
- 150ml buttermilk
- 1 egg, lightly beaten with 1 tsp water for glazing
Directions:View on BBC Good Food
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