Fig & Marsala glazed scones

Method

1. To make the Marsala figs, place the Marsala, sugar and water in a small saucepan and bring to the boil over medium–high heat, stirring to dissolve the sugar. Add the figs and cook, stirring occasionally, for 8–10 minutes or until syrupy. Remove from the heat and set aside to cool.
2. Place the flour, sugar, baking powder, salt and lemon zest in a large bowl. Remove the figs from the syrup, reserving the syrup, then add the figs to the flour mixture and toss to combine. Pour in the cream and honey and stir until just combined. Shape into a rustic 20 cm round (don’t flatten it, it’s supposed to have a bit of height), cover with plastic wrap and refrigerate for 30 minutes to firm slightly.
3. Preheat the oven to 200°C and line a baking tray with baking paper.
4. Cut the dough into eight equal wedges, then place, 5 cm apart, on the prepared tray (the dough may be a bit sticky and tricky to move, so don’t worry if the wedges become slightly misshapen). Bake for 15 minutes or until golden and risen.
5. Remove the scones from the oven and, while they are still warm, brush with the reserved glaze (you may have some glaze left over). Cool for 20 minutes, then serve warm (my pick) or at room temperature (just as good!).