Denne opskrift indeholder æg, men hvis du har brug for en version uden kan du bare udelade ægget, reducere mængden af mel til 250 gram og fordoble mængden af bagepulver - så er der scones uden æg.
Opskrift:
300 g fint speltmel
2 spsk kakaopulver
2 tsk bagepulver
2 spsk gyldent rørsukker
¼ tsk fint salt
75 g mælkefri margarine
75 g mørk chokolade
1 æg
1½ dl mandelmælk
2 spsk sojamælk eller sammenpisket æg til pensling
Tænd ovnen på 225°
Kom mel, kakaopulver, bagepulver, sukker og salt i en skål. Skær margarinen i tern og gnid den ind i melblandingen.
Hak chokoladen groft og bland den i skålen.
Pisk ægget let ud i mandelmælken og rør det i dejen.
Sæt skefulde af dej på bageplader med bagepapir. Tryk dem let flade med fingre dyppet i vand.
Pensl med sojamælk eller sammenpisket æg og bag midt i ovnen i cirka 15 minutter.
Lad dine scones køle lidt af på en bagerist og server dem lune med smør og solbærmarmelade.
Velbekomme!
The English Corner
Easy-peasy chocolate scones. These are not really sweet, but served with butter and blackcurrant jam they are just perfect! The recipe is dairyfree as usual, and if you want an egg-free version as well you can omit the egg, reduce the flour to 250 grams, and double the amount of baking powder.
Recipe:
300 g sifted spelt flour
2 tbsp un-sweetened cocoa powder
2 tsp baking powder
2 tbsp golden granulated sugar
¼ tsp salt
75 g dairyfree margarine
75 g dark chocolate
1 egg
150 ml almond milk
2 tbsp soy milk or one lightly beaten egg
Heat the oven to 225° C.
Mix flour, cocoa powder, baking powder, sugar and salt in a bowl. Cut the margarine into small dice and rub into the flour mixture.
Chop the chocolate coarsely and add to the bowl.
Stir the egg and almond milk together with a fork, then add to the bowl and mix well.
Cover a baking sheet with baking parchment. Scoop up tablespoons of the dough and place on the sheet.
Flatten the tops slightly with three fingers dipped in water, then paint them with a little soy milk or lightly beaten egg.
Bake in the middle of the oven for about 15 minutes.
Let the scones cool slightly on a rack, then serve warm with blackcurrant jam.
Bon appétit!
Opslag
it is nice and I can read your recipes because I use the Google translator. Translation can be very funny sometimes, but recipes are always easy to understand. I have the same translator at my blog which is in Croatian. I am aware that sooner or later, if I want to have bigger following, I shall have to translate it in English.
SvarSletThank you for your comment K (sorry, I can't read your name).
SvarSletGoogle translator makes me feel less guilty about taking my time with the translation on some recipes, but the text can turn out very strange sometimes, and not all ingredients are translated in a recognisable manner. It's good to know you find it helpful and easy to understand :)
English really is becoming the universal language on the Internet!