Klapper-skons (4 bestanddele)

Dit Klapper Scones are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Klapper Scones

Dit Klapper Scones are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

4.88 van 8 stemme

Print Resensie Stoor Gered!

Deel op Facebook Speld Stoor in e-pos

Voorbereidingstyd: 10 minute mins

Kooktyd: 13 minute mins

Totale tyd: 23 minute mins

Kursus: ontbyt

Kombuis: Amerikaanse

porsies: 8 skons

kalorieë: 379.4 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 2 ½ koppies Bruismeel - (aantekening 1)
• ▢ 1 kan Klapper Kondensmelk - (11.25 oz) equivalent to 1 1/2 cup + 1 tablespoon (note 2)
• ▢ ½ koppie Klapperroom - canned (note 3)
• ▢ ½ koppie Shredded Coconut (Unsweetened) - (aantekening 4)

opsioneel

• ▢ 1 teelepel Klapper Uittreksel

instruksies

• Verhit die oond tot 425°F (230°C). Voer twee groot bakplate met bakpapier uit. Spuit die papier liggies met oliesproei. Sit eenkant.
• In a mixing bowl add self-rising flour, condensed milk, coconut cream, shredded coconut, and coconut extract if used.
• Use a rubber spatula to stir and form a moist consistent scone dough.
• Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape. Use your hands to pat side and form a nice round shape.
• Brush the top with almond milk, and sprinkle some extra shredded coconut. Press with your hands to stick to the dough.
• Use a sharp knife to cut 8 triangles from the disc.
• Place each scone on the prepared baking sheet leaving them two inches apart. They rise in the oven.
• Bake the scones for 12-14 minutes at 425°F (230°C) or until golden brown on top and a toothpick inserted in the center of the scone comes out clean.

Notes

Let 1: To make your own, stir 2 and 1/2 cups of all-purpose flour with 5 teaspoons of baking powder. For a gluten-free option, use my glutenvrye omskakelaar, but don’t forget the baking powder. This does NOT work with coconut flour, oat flour, or almond flour. 

Let 2: Regular condensed milk works if you use dairy in your kitchen, but it has no coconut flavor. You will have to add the optional coconut extract.

Let 3: Open the can of coconut cream, it will be thick and uneven with some liquid at the bottom and a thick top. Make sure you stir both parts very well before measuring them in the recipe. Or use full-fat canned coconut milk, and shake the can before opening and measuring.

Let 4: Or unsweetened desiccated coconut.

stoor: Store in an airtight container in the fridge for up to 4 days.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

Deel op Facebook Speldresep

Voeding

Dien: 1skons | kalorieë: 379.4kcal | koolhidrate: 59g | proteïen: 9.3g | vet: 12.2g | Versadigde vet: 9.2g | Meervoudig onversadigde vet: 0.5g | Mono -onversadigde vet: 1.6g | natrium: 79mg | kalium: 291.3mg | Vesel: 1.5g | suiker: 29.6g | Vitamien A: 132.9IU | Vitamien B12: 0.2mg | Vitamien C: 1.7mg | Vitamien D: 0.1mg | kalsium: 149mg | yster: 0.9mg | magnesium: 29.7mg | fosfor: 187.5mg | sink: 1mg

Bestanddele en vervangings

You only need 4 ingredients to make these scones. Here’s how to pick and swap them.

• Bruismeel – This provides the base structure for the scones and includes the necessary leavening. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
• Klapper Kondensmelk – This adds sweetness and moisture, and contributes to the scone’s flaky texture. Regular condensed milk also works, but you will need to add coconut extract.
• Klapperroom – This adds richness and moisture to the scones. Full-fat canned coconut milk also works.
• Geknipte klapper – This adds texture and coconut flavor. Desiccated coconut also works.  

How to Make Coconut Scones

These scones are really easy to make. Here’s how in pictures.

Combine the dough ingredients in a large mixing bowl.

Place the dough on a baking sheet and form a thick disc.

Slice the dough disc into 8 equal triangles and separate them slightly.

Bake the scones for 12-14 minutes at 425 °F (230 °C).

Carine se Bakwenke

Laat ek nog 'n paar wenke vir perfekte scones deel.

• Condensed Milk Importance – Coconut condensed milk is essential for sweetness and texture. Coconut cream or evaporated coconut are not suitable substitutes.
• Coconut Flavor Boost – If using regular condensed milk, add coconut extract to maintain the coconut flavor.
• Coconut Cream Consistency – Thoroughly mix the coconut cream to ensure a smooth, even consistency.
• Deeg Hantering – Lightly flour your work surface to prevent the dough from sticking.
• Top Coating – Brush the scones with almond milk and sprinkle with shredded coconut for added flavor and texture.

Meer Skoon Resepte

Aarbei Scones

Oranje Skons

Gingerbread Scones

Banana Scones