Erdbeer-Scones (Ohne Butter, ohne Eier, einfach)

Diese erdbeerscones are super easy flaky scones packed with juicy strawberries. They are refined sugar-free and dairy-free using coconut oil instead of butter and eggs.

Inhaltsverzeichnis

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I love scones, like my Orangen-Scones, Kürbisgebäckden Bananen-Scones, but nothing beats the taste of fresh strawberries, so I decided to make this new recipe.

Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, Prozessfotos und Backtipps!

erdbeerscones

Diese erdbeerscones are super easy flaky scones packed with juicy strawberries. They are refined sugar-free and dairy-free using coconut oil instead of butter and eggs.

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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: 239.7 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ 2 Tassen Selbstaufsteigendes Mehl - +1 tbsp to coat strawberries (note 1)
• ▢ ⅓ Tasse Kokosnusszucker - (Anmerkung 2)
• ▢ ½ Teelöffel Salz
• ▢ 6 Esslöffel Solid Coconut Oil - (Anmerkung 3)
• ▢ ½ Tasse Mandelmilch - (Anmerkung 4)
• ▢ 1 ½ Teelöffel Vanilleextrakt
• ▢ 1 Tasse Diced Strawberries - fresh, or frozen, finely diced (note 5)

Zum Auftragen mit einem Pinsel

• ▢ 2 Esslöffel Soja Milch

Den Teig bearbeiten

• ▢ 2 bis 3 Esslöffel Mehl

Optional icing

• ▢ ½ Tasse Puderzucker
• ▢ 1 Esslöffel Mandelmilch
• ▢ ½ Teelöffel Vanilleextrakt

Anleitungen

• In a large mixing bowl, add self-rising flour, sugar, and salt. Whisk to combine nicely together.
• Dice the strawberries into 0.2-inch pieces. They must be small for best results. Place in a mixing bowl, sprinkle the extra tablespoon of flour on top, and stir to coat. Set aside.
• Add in the solid coconut oil and use a pastry cutter or your fingers to rub the coconut oil into the flour mixture until it forms pea-sized crumbles.
• Add floured strawberry pieces, and gently stir a few time to incorporate in the dry ingredients.
• Drizzle the milk, vanilla extract over the flour mixture and then gently mix in with a spoon or use your hand to knead, and form a sticky dough. As you knead some strawberry pieces might burst out, add a bit more flour to these spots to absorb the liquid.
• The dough will be sticky and should be rough. Don't over-mix to get it smooth. If it's too sticky, add a little more flour on the top.
• Den Teig 15 Minuten kalt stellen.
• Heizen Sie in der Zwischenzeit den Backofen auf 200 °C (400 °F) vor.
• Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray and generously flour the paper. The flour will absorb any liquid coming out of the sticky scone dough as they bake.
• Remove the dough from the fridge and place it onto a lightly floured surface. Sprinkle flour on top of the dough, especially on the visible strawberries. Press into an 8-inch disc with your floured hands. With a sharp knife, divide into 8 wedges.
• Die einzelnen Scones voneinander trennen und mit einem Abstand von 2-3 Zoll auf das vorbereitete Backblech legen.
• Brush the top of the scones with 1-2 tablespoons milk.
• Bake the scones for 20-25 minutes at 400°F (200°C) until golden brown and the edges are dry and hard.
• Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.

Optional icing

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract until thick and smooth.
• Über die abgekühlten Scones träufeln.

Notizen

Hinweise 1: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my glutenfreier Umwandler Vergiss aber das Backpulver nicht.

Hinweise 2: Any granulated sweetener can be used like sugar or brown sugar.

Hinweise 3: If your coconut oil is liquid, pop the jar in the fridge to firm it up. Or use Cold plant-based butter.

Hinweise 4: Or any milk you like, coconut milk, oat milk, soy milk.

Hinweise 5: If frozen, make sure you chop the strawberry into small pieces.

Lagerung: Store the scones in the fridge in a sealed container 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: 239.7kcal | Kohlenhydrate: 31.4g | Eiweiß: 4.3g | Fett: 11.3g | Gesättigte Fettsäuren: 8.8g | Mehrfach ungesättigtes Fett: 0.6g | Einfach ungesättigte Fettsäuren: 0.8g | Natrium: 181mg | Kalium: 66.1mg | Ballaststoffe: 1.2g | Zucker: 5.5g | Vitamin A: 10.5IU | Vitamin B12: 0.04ug | Vitamin C: 10.6mg | Vitamin D: 0.04ug | Kalzium: 31.4mg | Eisen: 0.4mg | Magnesium: 11.3mg | Phosphor: 37.6mg | Zink: 0.3mg

Zutaten und Substitutionen

Für dieses Rezept benötigen Sie nur wenige Zutaten. So wählen Sie diese aus.

• Selbstaufsteigendes Mehl – This provides the structure and rise in the scones. You can also use all-purpose flour mixed with baking powder. For a gluten-free option, use my glutenfreier Umwandler Vergiss aber das Backpulver nicht.
• Kokosnusszucker – It brings sweetness to the scones. You can also use granulated sugar or brown sugar.
• Solid Coconut Oil – This adds richness and flakiness, replacing traditional butter. Cold plant-based butter also works.
• Mandelmilch – Almond milk adds moisture and binds the ingredients. Other plant-based milks like soy, oat, or coconut milk are fine.
• Vanilleextrakt – It adds a warm, sweet flavor.
• Diced Strawberries – Strawberries bring a juicy, fruity flavor. You can use other berries if you prefer.
• Soy Milk (for brushing) – It gives the scones a golden-brown top. You can use any dairy-free milk you like.
• Flour (for working the dough) – Flour prevents the dough from sticking.

How to Make Strawberry Scones

Dieses Rezept ist wirklich einfach zuzubereiten. Hier ist die Anleitung in wenigen Bildern.

Combine all the dry ingredients in a mixing bowl and incorporate the liquid ingredients.

Coat the strawberries in some flour and incorporate them in the dough.

Shape the dough into a large disc and place it on a baking sheet.

Slice the dough into 8 scones and bake them for 20-25 minutes at 400 °F (200 °C).

Carines Backtipps

Lassen Sie mich Ihnen noch ein paar Tipps für perfekte Scones geben.

• Flour Strawberries Well – Always roll the pieces of strawberries in flour, or they release too much juice and the scones won’t bake well.
• Avoid Overmixing Dough – The dough will be rough, but if too sticky, generously flour the surface under and on top of the dough ball.  
• Use Fresh Strawberries – They give the best flavor and texture to the scones.
• Experiment with Berries – Use different berries like raspberries or blueberries to change the flavors.
• Add Sliced Almonds – Press some sliced almonds on top of the scones before baking; toasted almonds and strawberries taste great together.
• Drizzle Royal Icing – Serve with a drizzle of royal icing to boost sweetness.
• Kühlen Sie den Teig – Chilling the dough before baking helps the scones hold their shape and become flakier.  
• Small Strawberry Dices – Dice the strawberries into small pieces so they distribute evenly and bake properly.  
• Lightly Flour Baking Sheet – Lightly flour the baking sheet to absorb any liquid that comes from the scones during baking.

Weitere Scone-Rezepte

Orangen-Scones

Lebkuchen-Scones

Bananen-Scones

Limonaden-Scones