New week with new challenges. Great British Bake Off continues with alternative ingredients. The signature is to create a sugar-free cake, the technical challenge are gluten-free pittas and the showstopper is dairy-free ice cream rolls.
Like in the the last two weeks, I’ve decided to make 2 of the challenges, the signature and the technical. Scones are one of my favourite desserts and this is why I made them now. It was not a real challenge, but the technical one will be tricky, so it will make up for it. I didn’t have time for a cake as I had a lot of things to do for work.
Ingredients for 6 Sugar free scones with figs:
– 225g self-raising flour
– 35g butter
– 80g dried figs
– 1 egg
– 110 ml milk
– 1 teaspoon baking powder
Mix the dry components by hand with the butter and after that add gradually the beaten egg with the milk, keep a spoon for later. Try to avoid kneading the dough. Cut the scones with a cookie cutter and place them on a tray lined with baking parchment. Brush them with the remaining egg mixture.
Put the tray in the pre-heated oven at 200 C/180C fan and bake them for 10-15 minutes. Leave them to cool on a cooling rack.
I served them with whipped cream and homemade jam.
I hope you liked my recipe.