Scones alle fragole (senza burro, senza uova, facili)

Alcuni degli focaccine alle fragole 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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I love scones, like my Scones all'arancia, biscotti inglesi alla zucca, o Scones alla banana, but nothing beats the taste of fresh strawberries, so I decided to make this new recipe.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips!

focaccine alle fragole

Alcuni degli focaccine alle fragole 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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Tempo di preparazione: 15 verbale min

Tempo di cuocere: 30 verbale min

Refrigerare: 15 verbale min

Tempo totale: 1 ora hr

Corso: Colazione

cucina: americano

Dosi: 8 grandi focaccine

Calorie: 239.7 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 - +1 tbsp to coat strawberries (note 1)
• ▢ ⅓ bicchiere Zucchero Di Cocco - (nota 2)
• ▢ ½ cucchiaino da tè Sale
• ▢ 6 cucchiai Solid Coconut Oil - (nota 3)
• ▢ ½ bicchiere Latte di mandorla - (nota 4)
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ 1 bicchiere Diced Strawberries - fresh, or frozen, finely diced (note 5)

Per spennellare in superficie

• ▢ 2 cucchiai Latte Di Soia

Per lavorare l'impasto

• ▢ 2-3 cucchiai Farina

Glassa facoltativa

• ▢ ½ bicchiere Zucchero a velo
• ▢ 1 cucchiaio Latte di mandorla
• ▢ ½ cucchiaino da tè Estratto di vaniglia

Istruzioni

• 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.
• Chill the dough for 15 minutes.
• Nel frattempo, preriscaldate il forno a 200 °C (400 °F).
• 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.
• 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 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.

Glassa facoltativa

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

Note

Note 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 convertitore senza glutine, ma non dimenticate il lievito in polvere.

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

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

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

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

Archiviazione: Store the scones in the fridge in a sealed container for up to 4 days.

Modalità forno: Io 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.

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Alimentazione

Servendo: 1focaccina | Calorie: 239.7kcal | Carboidrati: 31.4g | Proteine: 4.3g | Grasso: 11.3g | Grassi saturi: 8.8g | Grassi polinsaturi: 0.6g | Grasso monoinsaturo: 0.8g | Sodio: 181mg | Potassio: 66.1mg | Fibra: 1.2g | Zucchero: 5.5g | Vitamina A: 10.5IU | Vitamina B12: 0.04mcg | Vitamina C: 10.6mg | Vitamina D: 0.04mcg | Calcio: 31.4mg | Ferro: 0.4mg | Magnesio: 11.3mg | fosforo: 37.6mg | zinco: 0.3mg

Ingredienti e sostituzioni

Per questa ricetta bastano pochi ingredienti. Ecco come sceglierli.

• Farina a lievitazione spontanea – 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 convertitore senza glutine, ma non dimenticate il lievito in polvere.
• Zucchero Di Cocco – 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.
• Latte di mandorla – Almond milk adds moisture and binds the ingredients. Other plant-based milks like soy, oat, or coconut milk are fine.
• Estratto di vaniglia – 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

Questa ricetta è davvero facilissima da preparare. Ecco come fare, con qualche immagine.

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).

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per preparare degli scones perfetti.

• 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.
• Raffreddare l'impasto – 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.

Altre ricette di scones

Scones all'arancia

Scones al pan di zenzero

Scones alla banana

Scones al limone