Making moist vegan chestnut pumpkin rice scones
It's a vegan chestnut pumpkin scones made of rice flour. It's made with rice flour, but it's a scon with a moist texture with chestnut pumpkin, so it's really good :)
3 serving
Within 90 minutes
김아동
Ingredients
  • Chestnut pumpkin
    130g
  • a faraway party
    12g
  • erythritol
    15g
  • Salt
    1little
  • Soymilk
    40g
  • brown rice oil
    20g
  • Powerful rice flour
    130g
  • Baking powder
    4g
  • cinnamon powder
    little
Cooking Steps
STEP 1/10
Place the steamed chestnut pumpkin in a bowl and mash gently with a fork.
STEP 2/10
Add non-refining sugar, erythritol, salt and non-additive soy milk and mix with spatula.
STEP 3/10
Add brown rice oil and mix.
STEP 4/10
Add the flour, baking powder, and cinnamon powder and mix evenly with a spatula.
STEP 5/10
When mixed to a certain extent, lightly clump the dough with your hands and form a lump.
STEP 6/10
Use a scraper to split the dough in half.
STEP 7/10
Combine the two halves of dough and shape it with a scraper.
STEP 8/10
After shaping it, wrap it in plastic wrap and let it freeze for 20 minutes.
STEP 9/10
Place parchment paper in a pan and cut the scones into 6 pieces.
STEP 10/10
Bake in an oven preheated to 180 degrees for 25-30 minutes.
Vegan scones are really simple because you just have to mix the liquid, add the powder, and mix it! If you get used to it, you can make it faster :)
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