Scones alla composta di mele (3 ingredienti, 7 g di proteine, senza uova, senza burro, senza zuccheri aggiunti)

Alcuni degli Scones alla composta di mele are super-simple, 3-ingredient scones made in under 30 minutes and they are rich in protein with no eggs, no butter, and no added sugar.

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Scones alla composta di mele

Alcuni degli Scones alla composta di mele are super-simple, 3-ingredient scones made in under 30 minutes and they are rich in protein with no eggs, no butter, and no added sugar.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 20 verbale min

Tempo totale: 30 verbale min

Corso: Colazione

cucina: americano

Dosi: 6 focaccine

Calorie: 185.5 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina a lievitazione spontanea - (nota 1)
• ▢ ½ bicchiere Salsa di mele non zuccherata - (nota 2)
• ▢ ½ bicchiere Yogurt senza lattosio - (nota 3)

Facoltativo – consigliato per i sapori

• ▢ 2-3 cucchiai Zucchero Di Cocco - recommened for sweet scones
• ▢ 1 cucchiaino da tè Cannella
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ Latte di mandorla - to brush on top

Istruzioni

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, add self-rising flour, applesauce, and yogurt along with any of the optional ingredient (sugar, cinnamon, and/or vanilla).
• Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more yogurt to bring together.
• Place the dough ball in front of you, press it to flatten it, and then roll it into an 8-inch disc using a rolling pin.
• Use a round scone cutter to cut the disc into 3 scones. Gather the leftover dough outside the cookie cutter to reform a dough ball, roll and cut again to form 3 extra scones. Depending on how thick you made your scones, you will make 5 or 6 in total.
• Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other. They expand in the oven.
• You can now brush the top with a bit of almond milk or yogurt.
• Bake the scones for 18-20 minutes in the center rack of the oven at 400°F (200°C) until golden brown and crispy on the edges and top. Insert a toothpick in the center of the scone to check if they are baked, if it comes out clean the scones are ready.
• Let them cool down on a cooling rack at room temperature for 1 hour.
• Serve with nut butter, jam, or preserve.

Note

Note 1: You can replace 2 cups of self-rising flour with 2 cups of all-purpose flour, in which you whisk 3 teaspoons of baking powder. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.

Note 2: You can use sweetened applesauce if you prefer, it will make the scones sweeter. You can swap applesauce for mashed banana if you prefer.

Note 3: Any yogurt, plain or vanilla yogurt works. I am using dairy-free yogurt like coconut yogurt, cashew or oat yogurt. Greek yogurt is a great option if you use dairy in your kitchen.

Note 4: The scones are not sweet at all, add sugar for a sweet scone.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: You can store the scones in an airtight container in the fridge for up to 4 days.

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Alimentazione

Servendo: 1focaccina | Calorie: 185.5kcal | Carboidrati: 37.1g | Proteine: 6.8g | Grasso: 0.8g | Grassi saturi: 0.1g | Grassi polinsaturi: 0.3g | Grasso monoinsaturo: 0.1g | Grasso trans: 0.002g | Sodio: 15.5mg | Potassio: 82.6mg | Fibra: 1.4g | Zucchero: 5.4g | Vitamina A: 8.4IU | Vitamina B12: 0.1mcg | Vitamina C: 0.2mg | Calcio: 29mg | Ferro: 0.5mg | Magnesio: 13.1mg | fosforo: 64.4mg | zinco: 0.5mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano solo 3 semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina a lievitazione spontanea – This is the base of the scone and provides the structure. It already includes a leavening agent, which is what makes the scones rise. If you don’t have it, you can make your own by whisking 3 teaspoons of baking powder into 2 cups of all-purpose flour.
• Salsa di mele non zuccherata – This adds moisture and binds the ingredients together, acting as an egg replacement. You can also use sweetened applesauce if you like, or swap it for the same amount of mashed banana.
• Yogurt senza lattosio – This adds more moisture and a slight tang, helping to create a soft scone. I use plain or vanilla-flavored plant-based yogurts, like coconut, cashew, or oat yogurt.

How to Make Applesauce Scones (in Pictures)

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per preparare degli scones perfetti.

• Savory or Sweet – These scones aren’t very sweet because the applesauce doesn’t add much sweetness. This makes them perfect for sweet fillings like jam or nut butter, or even savory toppings like avocado.
• Adding Sweetness – If you want a sweeter scone, stir 2-3 tablespoons of coconut sugar or unrefined cane sugar into the dough.
• More Flavor – For a warmer taste, mix in 1 teaspoon of vanilla extract with the main ingredients.
• Applesauce Choice – You can use sweetened applesauce instead of unsweetened if you prefer a sweeter base from the start.
• Banana Option – Feel free to swap the applesauce for an equal amount of mashed banana if you want a banana-flavored scone.

Altre ricette di scones

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Apple Pie Scones

Scones al cocco

Orange Scones