Lebkuchen-Scones (Ohne Eier, Ohne raffinierten Zucker)

Diese Lebkuchen-Scones are easy, flakey scones packed with gingerbread spice flavors and perfect for your Christmas breakfast. They are made without eggs or dairy and made with simple pantry ingredients.

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I love baking scones and my kids love eating them, in particular my recent Orangen-Scones, Mandelmehl-Sconesden Limonaden-Scones. But with Christmas approaching fast, I though of only one thing. Making scones taste like gingerbread.

This recipe is an amazing combination of my Einfache Lebkuchenplätzchen with all the textures and flavors of classic scones. It’s a great Christmas morning breakfast to share with the whole family!

Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!

Lebkuchen-Scones

Diese Lebkuchen-Scones are easy, flakey scones packed with gingerbread spice flavors and perfect for your Christmas breakfast. They are made without eggs or dairy and made with simple pantry ingredients.

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Zubereitungszeit: 15 Minuten min

Kochzeit: 30 Minuten min

Kalt stellen: 15 Minuten min

Gesamtzeit: 1 Stunde hr

Kurs: Frühstück

Cuisine: amerikanisch

Portionen: 8 große Scones

Kalorien: 219.6 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ 2 Tassen Allzweckmehl - (Anmerkung 1)
• ▢ ⅓ Tasse Kokosnusszucker - (Anmerkung 2)
• ▢ 1 Esslöffel Backpulver
• ▢ 1 Teelöffel Vanilleextrakt
• ▢ 2 Teelöffel Ingwer
• ▢ 1 Esslöffel Zimt
• ▢ ¼ Teelöffel Piment - (Anmerkung 3)
• ▢ ½ Teelöffel Salz
• ▢ 6 Esslöffel Kalte vegane Butter (ungesalzen) - (Anmerkung 4)
• ▢ 2 Esslöffel Melasse - (Anmerkung 5)
• ▢ ½ Tasse Mandelmilch - (Anmerkung 6)

Optionale Verglasung

• ▢ ½ Tasse Puderzucker - (Anmerkung 7)
• ▢ 1 Esslöffel Mandelmilch
• ▢ ½ Teelöffel Vanilleextrakt

Anleitungen

• In a large mixing bowl, whisk flour, salt, coconut sugar, baking powder, ginger, cinnamon, and allspice.
• Pour the plant-based butter and use a pastry cutter or your fingers to rub the cold butter into the flour mixture until it forms pea-sized crumbles.
• Drizzle the almond milk, molasses, and vanilla extract over the mixture. Stir with a rubber spatula until a rough dough forms.
• The dough will be sticky. If it's too sticky, add a little more flour on top. If it seems too dry, add 1-2 more tablespoons of milk.
• Form a dough ball and chill for 15 minutes.
• Meanwhile, preheat the oven to 400 °F (200 °C). Line a large baking sheet with lightly oiled parchment paper. Set aside.
• Remove the dough from the fridge and place it onto a lightly floured work surface. Sprinkle a little flour on top of the dough, press into an 8-inch disc, and using a sharp knife, cut into 8 wedges.
• Separate each scone and place them 2-3 inches apart on the prepared baking sheet.
• Brush the top of the scones with 1-2 tablespoons of milk.
• Bake the scones for 20-30 minutes at 400 °F (200 °C) until golden brown and the edges and a toothpick inserted in the center comes out clean.
• Remove from the oven and cool for a few minutes on the baking sheet before transferring to the cooling rack to fully cool down at room temperature.

Schmücken

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract.
• Drizzle on top of the cooled scones.

Notizen

Hinweise 1Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.

Hinweise 2: Soft brown sugar, demerara sugar, or muscovado sugar works as well.

Hinweise 3: You can also use nutmeg or more cinnamon.

Hinweise 4: Margarine works as well, or regular cold butter if you use dairy in your kitchen.

Hinweise 5: You can also use agave syrup or maple syrup.

Hinweise 6: or any milk you like.

Hinweise 7: Low-sugar options are powdered allulose or powdered erythritol.

Lagerung: You can store the scones in a sealed box in the fridge for up to 4 days.

Ofenmodus: Ich verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

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Ernährung

Portion: 1Scone | Kalorien: 219.6kcal | Kohlenhydrate: 42.7g | Eiweiß: 3.4g | Fett: 7.3g | Gesättigte Fettsäuren: 1.8g | Mehrfach ungesättigtes Fett: 2.1g | Einfach ungesättigte Fettsäuren: 2.9g | Transfett: 0.04g | Natrium: 410.7mg | Kalium: 117.9mg | Ballaststoffe: 1.5g | Zucker: 8.3g | Vitamin A: 404.3IU | Vitamin C: 0.1mg | Kalzium: 134.8mg | Eisen: 1.9mg | Magnesium: 20.4mg | Phosphor: 69.5mg | Zink: 0.3mg

Zutaten und Substitutionen

The secret of these scones is in the combination of spices and the molasses.

• Allzweckmehl – Flour forms the base of the scones, providing structure and a tender crumb. You can also use a mix of white spelt flour and whole wheat flour for a slightly nuttier flavor. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte. Avoid whole wheat flour alone unless combined with all-purpose for balance.
• Kokosnusszucker – Coconut sugar adds natural sweetness with a mild caramel flavor, perfect for anything gingerbread. You can also use soft brown sugar, muscovado sugar, or demerara sugar. Avoid white sugar, as it’s too neutral in taste and less moist.
• Backpulver – To make the scones lighter and fluffy.
• Vanilleextrakt – To boost the flavors of the gingerbread spices.
• Gemahlener Ingwer – This is essential for the classic gingerbread flavors.
• Zimt – Cinnamon goes really well with the ginger.
• Piment – This adds hints of nutmeg, cloves, and cinnamon.
• Cold Dairy-Free Butter – Dairy-free butter creates the flaky, tender texture characteristic of scones. You can also use margarine or solid coconut oil, though the texture will vary slightly. Avoid liquid oils, as they won’t make flaky scones.
• Melasse – They add a deep, slightly bitter sweetness that is essential for gingerbread flavor. You can also use agave syrup or maple syrup for a lighter taste, though in won’t have the same classic taste.
• Mandelmilch – This plant-based milk makes the dough moist while keeping it light. You can also use oat milk, soy milk, or any unsweetened non-dairy milk. Avoid flavored or sweetened versions, as they may alter the flavor.

How to Make Gingerbread Scones

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

Die trockenen Zutaten in einer großen Rührschüssel vermengen.

Incorporate the dairy-free butter with a spatula.

Pour the liquid ingredients on top of the batter.

Stir with a silicone spatula until the batter forms a rough dough.

Form a dough ball and refrigerate it for 15 minutes.

Take it out of the fridge and turn it into a large disc of dough.

Cut 8 portions all of the same size and place them on a baking sheet lined with parchment paper.

Brush the scones with almond milk and bake them for 20-30 minutes at 400 °F (200 °C).

Carines Backtipps

This recipe is quite easy, but here are my top tips to make it perfect every single time!

1. Use Cold Butter for Flakiness: Keep the vegan butter cold and handle it as little as possible to maintain a flaky texture. Use a pastry cutter or your fingers to create pea-sized crumbles. Softened butter will result in a more bread-like texture.
2. Kühlen Sie den Teig: Refrigerate the dough for at least 15 minutes before cutting and baking. This helps solidify the butter, which leads to flakier scones.
3. Überarbeiten Sie den Teig nicht: Mix until just combined. Overmixing can activate the gluten in the flour, making the scones dense and tough.
4. Teigkonsistenz anpassen: The dough should be sticky but manageable. If too sticky, sprinkle a little flour on top. If too dry, add a tablespoon of almond milk at a time until it comes together.
5. Shape Evenly for Consistent Baking: Press the dough into an 8-inch disc and cut evenly into wedges. Uneven sizes will bake at different rates.
6. Use a Sharp Knife or Bench Scraper: When cutting the scones, use a sharp tool to avoid compressing the dough and ruining the flaky layers.
7. Brush with Milk for a Golden Finish: Brushing the tops of the scones with almond milk before baking enhances browning and creates a slightly shiny finish.
8. Bei hoher Hitze backen: A 400 °F (200 °C) oven ensures the scones rise quickly, creating a light and airy interior. Avoid opening the oven during baking, as it can cause them to collapse.
9. Cool on a Rack Before Glazing: Let the scones cool completely before applying the glaze to prevent it from melting and becoming runny.
10. Double the Recipe for Meal Prep: Scones freeze well. Wrap individually and store in an airtight container. Reheat in the oven or microwave for a fresh-baked texture.

Problemlösung

In case you had issues while making the recipe, here are a few tips that can help fix it!

• Why are my scones not flaky? This can happen if the butter melted into the dough before baking. Ensure the butter is cold, and chill the dough before cutting and baking.
• Why are my scones dry? Dry scones result from too much flour or overbaking. Measure flour properly by fluffing it, spooning it into the measuring cup, and leveling it off. Monitor baking time carefully, as ovens can vary.
• Why didn’t my scones rise? Check that your baking powder is fresh. Also, avoid overmixing the dough, which can reduce its ability to rise.

Weitere Scone-Rezepte

Orangen-Scones

Kürbisgebäck

Mandelmehl-Scones

Bananen-Scones