Scones & Sentiment: A Memory Steeped in Tea

Belinda Jones
4 days ago
3 min read

The holiday season often brings out the baker in many of us. There’s something about this time of year that inspires us to create treats to share with family, friends, colleagues, and neighbors. When I came across this recipe, it caught my attention immediately—after all, I love scones, figs, and rosemary. But together? Now that sounded intriguing!

Brown turkey figs from trees here on the farm.

My paternal grandmother, Gladys Glover, enjoyed tea far more than coffee. When my brother and I were young, we walked to our grandparents’ house after school and stayed until our parents picked us up after work. We spent many summer days there as well. One of our favorite activities was picking figs from their massive Brown Turkey fig tree. I’ll admit, I ate at least as many as I put in the bucket. Most of those figs became preserves, which we enjoyed with biscuits or toast. And I vividly remember the time Grandmomma made us homemade fig bars—our very own fig newtons. They were the most delicious treats, made even sweeter because we ate them with her during tea time. We usually drank milk, but every now and then I joined her with a cup of tea. Those moments were pure delight.

L-R Back row. My grandmother Gladys Fulton Glover, her sisters Mildred, Lenora, and Frances. Front My brother Reggie and me Belinda with my grandmother’s hand on my shoulder.

Although we didn’t have Black Mission figs —and I didn’t discover scones until adulthood—this recipe instantly brought back memories of those special days and of a very special woman. Tea time became a tradition I later shared with my own children. I even let them pick out inexpensive cups and saucers so we could have our own little tea rituals. In Belgium, where Wednesdays were half days, we made it a weekly tradition. On chilly afternoons we enjoyed hot cocoa or tea with a freshly baked treat—Belgian waffles were always the favorite.

It was during our time in Belgium that we visited the UK and tasted scones for the first time, realizing how similar they were to our Southern biscuits. Not long after Tony’s new duty station brought us back to South Carolina and upon his retirement we moved to St. Helena Island, our daughter Meagan began baking for a small downtown business that served coffee and treats. Before we knew it, our kitchen had become her scone workshop. She tested recipes and baked several varieties twice a week. As orders grew and her schedule filled, I joined in to help. Eventually she transferred from TCL to another university, and I continued baking scones for a while. It was a fun venture—and a beautiful way for us to spend time together.

I have a feeling these fig and rosemary scones will make a wonderful holiday treat—perfect for breakfast, brunch, or tea time. The recipe uses dried Black Mission figs, so it’s easy to make year-round. Trying new recipes is always a joy, especially when shared with someone else. Cooking together builds bonds and creates memories that stay with us. And even if you bake alone, there’s joy in the sharing—knowing you’ve offered a bit of kindness and hospitality to others.

So… who’s going to try it? With all the rosemary we have, this seems like the perfect recipe to put it to good use.

Happy baking, everyone!