The Great British Bake Off is BACK ladies n gents!
If ya couldn’t tell already, I absolutely LOVE The Great British Bake Off. It is probs one of the only programmes I will follow religiously on the telly box each year. I have always kiiinddda been tempted to apply, maaaaaaaaaaybe next year (I say this every year, lol).
Last year was definitely one of my faves, mostly due to the absolute babe Nadiya Hussain whose acceptance speech made me (and everyone else in the country) weep from our arm chairs –
“I’m never gonna put boundaries on myself ever again. I’m never gonna say I can’t do it. I’m never gonna say ‘maybe’. I’m never gonna say, ‘I don’t think I can.’ I can and I will.”
YAS Nadiya, all the feels and even more #GirlBoss power. I bladdy love it. Also, can you think of anyone more of a girl boss than Mary Berry? She just oozes sass.
To celebrate the first day and get ya excited for 7 weeks of baking antics, I thought I would kick things off with a batch of scones. Obvs gluten free using ground almonds (Inspired by Pearl and Groove) with addition of fresh creme friache and sharp, fresh raspberries. That are completely GF, include no butter or sugar, so pretty damn good for ya AND they taste beaut.
I wish I could share them with you, we have SO many to gobble! Not that I’m complaining.
If you fancy giving them a whirl, here’s what you will need:
300g ground almonds
2 tsps baking powder
2 fl oz coconut oil (gently melted) I use the Pura coconut blend from Sainsbury’s
1 tbsp honey
2 large free range eggs
2 tsp vanilla extract
Raspberry jam, fresh raspberries and creme friache / coconut cream / whateva ya like to slap on top.
Pre-heat your over to gas mark 6.
Kick things off by mixing up all the dry ingredients (almonds, baking powder) I used my food processor.
Add in your wet ingredients (oil, eggs, vanilla) and mix till combined.
Dust a surface with a smidge more ground almonds and plop your mixture on top, gently but pretty quickly pad down the mixture then cut into rounds that are around 3cm thick.
Transfer them to a baking paper lined tray and stick in the oven for around 25 minutes.
For the topping I smooshed raspberries and swirled them into some creme friache as a light alternative.
They were there…
Now they’re scone!
Had to be done.