Instructions: Preheat the oven to 425F.

Sift together the flour, salt and baking powder. Add the milk and melted butter, and gently mix with the blade of a knife to form a soft dough.

Turn out onto a floured surface and knead very lightly.

Flatten with the palm of your hand into a rough rectangle shape, approximately 3-cm thick.

Cut out into squares, approximately 5cm x 5cm and place scones onto a greased baking tray quite close together.

Brush the tops with milk if desired and bake in the preheated oven for about 10 minutes or until the sides are firm.

Serve warm with jam and cream.

FIG BUTTER: Place the figs in a blender and blend to a pulp.

Cook fig pulp in a saucepan for 30 minutes, stirring with a wooden spoon occasionally to prevent sticking.

Add sugar, port, juice, zest and vanilla and continue to cook for a further 15 minutes, stirring occasionally.

Remove from heat and stir through butter. Spoon into sterilized jars and cap securely,

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