Scones cu dovleac (4 ingrediente)

Acestea Scones de dovleac are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.

Cuprins

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I love baking with pumpkin. Not only does it add a delicious taste to these scones, but it also makes the whole house smell like Autumn. These are the reasons why I go nuts with pumpkin, like I did with my Tort cu dovleac și banane, Fursecuri sănătoase cu dovleac și fulgi de ovăz și Bucăți de dovleac.

These (American) scones are super easy to make and are the perfect breakfast to celebrate fall.

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 dovleac

Acestea Scones de dovleac are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.

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Timp de pregatire: 10 minute min

Timp de gătit: 20 minute min

Timpul total: 30 minute min

Curs: Mic dejun - Breakfast

Bucătăria: american

porţii: 8 biscuiți

calorii: 282.6 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Făină auto-crescătoare - (nota 1)
• ▢ ½ ceaşcă Piure de dovleac - cold from the fridge (note 2)
• ▢ ½ ceaşcă Coconut Cream - cold from the fridge (note 3)
• ▢ 2 linguri Ulei de măsline cu aromă blândă - (nota 4)

Optional – recommended for flavors

• ▢ 2 lingurițe Condimente pentru plăcintă cu dovleac
• ▢ ¼ ceaşcă zahar brun - recommended if you don't glaze the scones

Maple Glazing

• ▢ ¼ ceaşcă Sirop de arțar
• ▢ ½ ceaşcă Zahăr pudră

Instrucțiuni

• 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, pumpkin puree, cream, olive oil, pumpkin pie spices, and sugar – if used.
• 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 cream 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 knife to cut the disc into 8 equal triangles.
• Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other.
• If you like, brush a bit of cream on top before baking.
• Bake the scones for 20 minutes in the center rack of the oven at 400 °F (200 °C) until golden brown and crispy on the edges and top.
• Cool down on a cooling rack at room temperature before glazing.
• In a small mixing bowl, stir the icing sugar and maple syrup until creamy and smooth.
• Drizzle the icing on top of the cooled scones.

notițe

Notă 1: You can replace 2 cups of self-rising flour with 2 cups of all-purpose flour, in which you whisk 4 teaspoons of baking powder. For a gluten-free option, use my convertor fără gluten, dar nu uitați de praful de copt.

Notă 2: You can use canned pumpkin puree (not pumpkin pie filling!) or homemade pumpkin puree, cooled at room temperature.

Notă 3: Cooled cream makes the scones a bit more flaky. Any full-fat cream will deliver the same result. I love soy cream, canned coconut cream (shake the can before measuring), or rice cream.

Notă 4: Any low-flavor oil works. You can also use 2 tablespoons of cold vegan butter, cut into tiny cubes, and rub them in the flour.

Stocare: You can store the scones in an airtight container 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: 282.6kcal | Carbohidrați: 46.3g | Proteină: 4.5g | Gras: 9.3g | Grăsime saturată: 5.2g | Grăsimi polinesaturate: 0.7g | Grasime monosaturata: 2.8g | Sodiu: 5.3mg | Potasiu: 146.8mg | Fibră: 1.6g | Zahăr: 20.7g | Vitamina A: 2385IU | Vitamina C: 1.2mg | Calciu: 30.5mg | fier: 1mg | Magneziu: 18.9mg | Fosfor: 54.8mg | Zinc: 0.5mg

Ingrediente și înlocuiri

• Făină auto-crescătoare – Choose a high-quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes in the recipe card. For a gluten-free option, use my convertor fără gluten, dar nu uitați de praful de copt.
• Piure de dovleac – Use pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too. For variety, try butternut squash or baby boo puree.
• Coconut Cream – I prefer full-fat coconut cream for richness. Alternatives include soy cream or rice cream for different flavor profiles.
• Ulei de măsline ușor – Choose a light olive oil for its neutral flavor. Other options include melted coconut oil or sunflower oil. I don’t think it would work well with oil replacers like applesauce.
• Condimente pentru plăcintă cu dovleac – Use a premade blend or create your own with cinnamon, nutmeg, ginger, and cloves.

Cum se prepară scones cu dovleac

This is an easy recipe to make with the recipe card further down but I’ve included below pictures of key steps.

Place all the ingredients in a mixing bowl.

Stir with a fork initially before using your hands to combine the dough.

Form a large, uniform dough ball that isn’t sticky.

Place the dough ball on a baking dish lined with parchment paper and flatten it into a thick disc.

Cut the dough disc into eight equal triangles.

Bake the pumpkin scones at 400 °F (200 °C) for 20 minutes.

Sfaturile de copt ale lui Carine

Beyond what I’ve written in the recipe card, I’ve included below some more tips to make the best scones!

• Ingrediente reci – Keep the pumpkin puree and cream cold for flakier scones.
• Amestecare minimă – Manevrați aluatul cât mai puțin posibil pentru a evita scones-urile tari.
• Modelarea corectă – Roll the dough to an even thickness for uniform baking. If some parts are thicker, they might not be baked.
• Tehnica de tăiere – Use a sharp knife for clean cuts, pressing straight down without sawing. Or even better, use a cake slicer like in the picture above.
• spațiere – Lăsați suficient spațiu între scones pe tava de copt pentru o rumenire uniformă.
• Periajul – For a golden top, brush with a little plant-based milk before baking.
• Răcire – Allow the scones to cool completely before glazing to prevent the glaze from melting.
• Consistența glazurii – Adjust the glaze thickness by adding more icing sugar or maple syrup as needed.

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