Mga Scone ng Niyog (4 na Sangkap)

mga ito Mga Scone ng Niyog are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

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Mga Scone ng Niyog

mga ito Mga Scone ng Niyog are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

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Prep Time: 10 minuto min

Magluto Oras: 13 minuto min

Kabuuang Oras: 23 minuto min

Kurso: almusal

Cuisine: Amerikano

Servings: 8 mga scone

Mga Calorie: 379.4 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 ½ tasa Harinang Kusang Tumataas - (tala 1)
• ▢ 1 maaari Gatas na may Kondensada ng Niyog - (11.25 oz) equivalent to 1 1/2 cup + 1 tablespoon (note 2)
• ▢ ½ tasa Cream ng niyog - canned (note 3)
• ▢ ½ tasa Ginadgad na Niyog (Walang Tamis) - (tala 4)

Opsyonal

• ▢ 1 kutsarita Coconut Exact

tagubilin

• Painitin ang oven sa 425°F (230°C). Lagyan ng parchment paper ang dalawang malalaking baking sheet. Lagyan ng kaunting oil spray ang papel. Itabi.
• In a mixing bowl add self-rising flour, condensed milk, coconut cream, shredded coconut, and coconut extract if used.
• Use a rubber spatula to stir and form a moist consistent scone dough.
• Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape. Use your hands to pat side and form a nice round shape.
• Brush the top with almond milk, and sprinkle some extra shredded coconut. Press with your hands to stick to the dough.
• Use a sharp knife to cut 8 triangles from the disc.
• Place each scone on the prepared baking sheet leaving them two inches apart. They rise in the oven.
• Bake the scones for 12-14 minutes at 425°F (230°C) or until golden brown on top and a toothpick inserted in the center of the scone comes out clean.

Mga Tala

Tandaan 1: To make your own, stir 2 and 1/2 cups of all-purpose flour with 5 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, but don’t forget the baking powder. This does NOT work with coconut flour, oat flour, or almond flour. 

Tandaan 2: Regular condensed milk works if you use dairy in your kitchen, but it has no coconut flavor. You will have to add the optional coconut extract.

Tandaan 3: Open the can of coconut cream, it will be thick and uneven with some liquid at the bottom and a thick top. Make sure you stir both parts very well before measuring them in the recipe. Or use full-fat canned coconut milk, and shake the can before opening and measuring.

Tandaan 4: Or unsweetened desiccated coconut.

Imbakan: Itabi sa lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 4 araw.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1mga scone | Mga Calorie: 379.4kcal | Carbohydrates: 59g | Protina: 9.3g | Taba: 12.2g | Saturated fat: 9.2g | Polyunsaturated Fat: 0.5g | Monounsaturated na taba: 1.6g | Sosa: 79mg | Potassium: 291.3mg | Hibla: 1.5g | Asukal: 29.6g | Vitamin A: 132.9IU | Bitamina B12: 0.2Pg | Bitamina C: 1.7mg | Bitamina D: 0.1Pg | Calcium: 149mg | Iron: 0.9mg | magnesiyo: 29.7mg | Posporus: 187.5mg | Zinc: 1mg

Ingredients at Substitutions

You only need 4 ingredients to make these scones. Here’s how to pick and swap them.

• Harinang Kusang Tumataas – This provides the base structure for the scones and includes the necessary leavening. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
• Gatas na may Kondensada ng Niyog – This adds sweetness and moisture, and contributes to the scone’s flaky texture. Regular condensed milk also works, but you will need to add coconut extract.
• Cream ng niyog – This adds richness and moisture to the scones. Full-fat canned coconut milk also works.
• Ginutay-gutay na buko – This adds texture and coconut flavor. Desiccated coconut also works.  

How to Make Coconut Scones

These scones are really easy to make. Here’s how in pictures.

Pagsamahin ang mga sangkap ng masa sa isang malaking mangkok ng paghahalo.

Place the dough on a baking sheet and form a thick disc.

Slice the dough disc into 8 equal triangles and separate them slightly.

Bake the scones for 12-14 minutes at 425 °F (230 °C).

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong scones.

• Condensed Milk Importance – Coconut condensed milk is essential for sweetness and texture. Coconut cream or evaporated coconut are not suitable substitutes.
• Coconut Flavor Boost – If using regular condensed milk, add coconut extract to maintain the coconut flavor.
• Coconut Cream Consistency – Thoroughly mix the coconut cream to ensure a smooth, even consistency.
• Paghawak ng kuwarta – Lightly flour your work surface to prevent the dough from sticking.
• Nangungunang Coating – Brush the scones with almond milk and sprinkle with shredded coconut for added flavor and texture.

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