In this blog article, we show you 4 different savory and sweet scone recipes. Yeast and baking powder versions.
-
SWEET SCONE WITH BAKING POWDER
INGREDIENTS FOR 6 PIECES:
- 200 g Mill&Folks Bake-Free Deep fried flatbread-dougnhut flour mixture
- 12 g 1:10 sweetener
- 6 g baking powder
- 20 g vegetable margarine (melted)
- 200 g warm sugar-free almond/rice drink
PREPARATION:
Mix the ingredients and let the dough rest for 10 minutes. Roll out on a dry surface to a thickness of 2 cm and cut into small scones. Spread their tops thinly with margarine and bake them in a preheated oven on a baking sheet lined with silicone baking paper, at 180 degrees for 20 minutes, bottom-up baking. Serve with jam and clotted cream.
-
SALTY SCONE WITH BAKING POWDER
INGREDIENTS FOR 6 PIECES:
- 200 g Mill & Folks Bake-Free Deep fried flatbread-dougnhut flour mixture
- Himalayan salt to taste
- 6 g baking powder
- 20 g vegetable margarine (melted)
- 200 g warm sugar-free almond/rice drink
PREPARATION:
Mix the ingredients and let rest for 10 minutes. Roll out on a dry surface to a thickness of 2 cm and cut into small patties. Spread their tops thinly on a baking sheet lined with margarine and silicone baking paper, bake in a preheated oven at 180 degrees for 20 minutes, bottom-up baking. Serve with clotted cream.
-
SWEET SCONE WITH YEAST
INGREDIENTS FOR 6 Pieces:
- -200 g Mill&Folks Bake-Free Deep fried flatbread-dougnhut flour mixture
- -12 g 1:10 sweetener
- -2 g coconut sugar
- -3g powdered yeast
- -20 g vegetable margarine (melted)
- -200 g warm sugar-free almond/rice drink
PREPARATION:
Mix the ingredients and let the dough rest for 10 minutes. Roll out on a dry surface to a thickness of 2 cm and cut into small scones. Spread their tops thinly with margarine and bake them in a preheated oven on a baking sheet lined with silicone baking paper, at 180 degrees for 20 minutes, bottom-up baking. Serve with jam and clotted cream.
-
SALTY SCONE WITH YEAST
INGREDIENTS FOR 6 PIECES:
- -200 g Mill&Folks Bake-Free Deep fried flatbread-dougnhut flour mixture
- - Himalayan salt to taste
- -2 g coconut sugar
- -3 g powdered yeast
- -20 g vegetable margarine (melted)
- -200 g warm sugar-free almond/rice drink
PREPARATION:
Mix the ingredients and let rest for 10 minutes. Roll out on a dry surface to a thickness of 2 cm and cut into small patties. Spread their tops thinly on a baking sheet lined with margarine and silicone baking paper, bake in a preheated oven at 180 degrees for 20 minutes, bottom-up baking. Serve with clotted cream.
