Scones din turtă dulce (fără ouă, fără zahăr rafinat)

Acestea Scones de turtă dulce 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 Scones portocalii, Scones cu făină de migdale, Scones cu limonadă. But with Christmas approaching fast, I though of only one thing. Making scones taste like gingerbread.

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

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Scones de turtă dulce

Acestea Scones de turtă dulce 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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Timp de pregatire: 15 minute min

Timp de gătit: 30 minute min

Da la frigider: 15 minute min

Timpul total: 1 oră hr

Curs: Mic dejun - Breakfast

Bucătăria: american

porţii: 8 scones mari

calorii: 219.6 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Faina de toate scopurile - (nota 1)
• ▢ ⅓ ceaşcă Zahar de cocos - (nota 2)
• ▢ 1 lingură Praf de copt
• ▢ 1 linguriță Extract de vanilie
• ▢ 2 linguriță Ghimbir
• ▢ 1 lingură Scorţişoară
• ▢ ¼ linguriță cuișoare englezești - (nota 3)
• ▢ ½ linguriță Sare
• ▢ 6 linguri Unt vegan rece (nesărat) - (nota 4)
• ▢ 2 linguri Melasă - (nota 5)
• ▢ ½ ceaşcă Lapte de migdale - (nota 6)

Vitrare opțională

• ▢ ½ ceaşcă Zahăr pudră - (nota 7)
• ▢ 1 lingură Lapte de migdale
• ▢ ½ linguriță Extract de vanilie

Instrucțiuni

• 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.
• Formați o bilă de aluat și dați-o la rece timp de 15 minute.
• 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.

Decora

• Într-un bol mic, amestecați zahărul pudră, laptele de migdale și extractul de vanilie.
• Drizzle on top of the cooled scones.

notițe

Notă 1Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.

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

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

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

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

Notă 6: or any milk you like.

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

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

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1scone | calorii: 219.6kcal | Carbohidrați: 42.7g | Proteină: 3.4g | Gras: 7.3g | Grăsime saturată: 1.8g | Grăsimi polinesaturate: 2.1g | Grasime monosaturata: 2.9g | Grasimi nesaturate: 0.04g | Sodiu: 410.7mg | Potasiu: 117.9mg | Fibră: 1.5g | Zahăr: 8.3g | Vitamina A: 404.3IU | Vitamina C: 0.1mg | Calciu: 134.8mg | fier: 1.9mg | Magneziu: 20.4mg | Fosfor: 69.5mg | Zinc: 0.3mg

Ingrediente și înlocuiri

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

• Faina de toate scopurile – 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 ghid de conversie fără gluten. Avoid whole wheat flour alone unless combined with all-purpose for balance.
• Zahar de cocos – 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.
• Praf de copt – To make the scones lighter and fluffy.
• Extract de vanilie – To boost the flavors of the gingerbread spices.
• Ghimbir de pamant – This is essential for the classic gingerbread flavors.
• Scorţişoară – Cinnamon goes really well with the ginger.
• cuișoare englezești – 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.
• Melasă – 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.
• Lapte de migdale – 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.

Combinați ingredientele uscate într-un bol mare de amestecat.

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).

Sfaturile de copt ale lui Carine

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. Răciți aluatul: Refrigerate the dough for at least 15 minutes before cutting and baking. This helps solidify the butter, which leads to flakier scones.
3. Nu suprasolicitați aluatul: Mix until just combined. Overmixing can activate the gluten in the flour, making the scones dense and tough.
4. Ajustați consistența aluatului: 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. Coaceți la foc mare: 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.

Depanare

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.
• De ce sunt secele mele uscate? 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.
• De ce nu mi-au crescut chiflele? Check that your baking powder is fresh. Also, avoid overmixing the dough, which can reduce its ability to rise.

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Scones cu făină de migdale

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