Spring is just around the corner, and we start dreaming of fruity, fresh, colorful desserts... If the time for strawberries has not yet come, that's no reason to deprive ourselves of sweets! These soft scones are a real treat. Not only for the taste, but also for the speed of preparation. And eating well without spending hours on it, is precious enough to be highlighted!
A dessert without sugar (yes, it is...)
Unbelievable as it may seem, there is no sugar in this recipe.
We "sugar" with what we put on it: jam, honey, and other spreadable products. Personally, I enjoyed these little triangles with a lichette of double cream and the grape jam. It was so good that I could hardly stop.
These little cakes are also extremely practical to take along on a walk, for a comforting snack. With a cinnamon tea and a beautiful view, the hike will be a success...
- 150 ml milk
- 1 tablespoons of lemon juice
- 225 g flour
- 1 sachet of baking powder
- 50 g butter
- 50 g of dried figs
- 50 g of nuts
- 1 egg
- Preheat oven to 220°.
- Pour the milk and lemon juice into a bowl and let stand for a few minutes. The mixture will curdle very slightly, which helps the scones to puff up well.
- In another bowl, mix flour and baking powder. Add the butter with your fingertips to obtain fine crumbs.
- Add the coarsely chopped walnuts and figs, then the milk, mixing it all together until it forms a paste.
- Knead for a few minutes on a floured surface, then roll out to a thickness of 2 cm.
- Cut the dough into triangles and place on a lined baking sheet, leaving enough space between the pieces so they don't stick together when baking.
- Brush with beaten egg and bake for 8 to 10 minutes until puffed and golden.