Baking without the dreaded sugar…whatever.
Orange and Date Scones – sugar free kind.
A few years ago the Dickson household went through somewhat of a lifestyle change, to help with the whole conception of our little dude. We gave I Quit Sugar by Sarah Wilson a crack and I think I lasted a grand total of five days (Anj, fair play, managed to go the entire IQS8WP regime). I think it would have been more successful if there weren’t BS recipes such as Cauliflower Risotto, which contained zero f’kin rice…call it something else, especially when trying to selling it to a risotto fan.
Anyhow, of all the recipes in the I Quit Sugar book, one recipe did survive the burning of the book (we didn’t really burn it…there was no sugar in it to fuel the flames). I’ve always had a soft spot for a decent scone and after a couple of trials, the Orange and Date Scone recipe has become a firm favourite.
Give it a go and honestly, people won’t believe you that these don’t include sugar, which makes it easier to consume Doornut doughnuts later in the day 😉
2 & 1/4 Cups Self Raising Flour
1/3 Cup Ground Almonds
1tsp Baking Powder
1 Large Orange, rind grated and juiced
1 Cup Dried Dates finely chopped
1 Egg beaten
1/2 Cup Milk (full-fat stuff)
1 tbsp Rice Syrup
1 tsp Vanilla Extract (Heilala kind)
The How To
1, Preheat oven to 180°C. Line a baking tray with baking paper and brush with melted butter to grease lightly.
2, Sift the flour, baking powder and salt into a large mixing bowl, then add the ground almond. Rub in the butter through the flour mix with your fingers until the mixture resembles fine breadcrumbs. Stir in the orange rind and dates.
3, Combine the orange juice, egg, milk, vanilla and rice syrup in a small jug. Make a well in the centre of the dry ingredients and pour in the combined liquids. Mix the liquid into the dry ingredients with a round-bladed knife until the mixture starts to come together. Use your hands to form the mixture into a ball (be warned it’s quite a wet mix). Turn dough onto a floured surface and press into a 2cm-thick round, score the top into ten pieces.
4, Bake in preheated oven for 20-25 minutes or until golden.
Serve warm with butter and sprinkling with sugar lol