Fig and lemon drop scones

I promise I won't make a habit of twice monthly drop scone recipes. However, I enjoyed this fig and lemon batch so much that I couldn't keep the post back for long. I also managed slightly neater scones this time around, giving support to the strategy of dropping batter into the pan off the end of your spoon.

I am not sure why dried figs were bought early in my kitchen stocking efforts. I rarely bought them in Australia and I didn't have any clear plans for their use. Given I also bought the fig balsamic featured in my last post, I must have had some latent fig cravings that needed sating! Fortunately, the dried figs proved a perfect match for the lemon in this recipe. The sweet fig pieces turned gooey when cooked, providing little bursts of caramel-like flavour throughout each scone (or pikelet as part of me still calls them).

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Pumpkin scones, the savoury edition: Hemp seeds, nutritional yeast, and herbs

Earlier this year, I made pumpkin and date cardamom scones and I loved them. A lot.

What I didn't mention at the time was that I also made pumpkin savoury scones, with hemp seeds, nutritional yeast and herbs. I loved them too, a lot.

I had put this recipe aside for Vegan MoFo*, thinking it would be in October and I might partake. Given Vegan MoFo is this month, and I have no other posts to deliver today!, I'm bringing it out now instead.

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Cardamom and date pumpkin scones - vegan, fat free, and swoon-worthy

I'm no longer obsessed with peanut butter and carob.

(Or at least, the obsession is back to its usual levels, which means I'm content to eat them a few times a week instead of a few times a day.)

Instead, I have fallen in love with these scones.

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