These scones are like crunchy cookies on the outside and as flavorful as spiced scones on the inside!
A new scones’ recipe, yes! This one is however really different from the other ones. It really is a total creation: not a version from another of my recipes or something really close to something else. No. I wanted something reaaaally new and I had it.
In my mind, I imagined something close to a scone (because that’s my thing) for breakfast, but really crunchier. More than my Rock Cake For One for example. I wanted to feel like I was eating a scone, so I wanted a triangle shape. Well, a way to have triangles is to make a big round dough and to cut it in like six triangles, right? That’s what I did and the result was just what I imagined. Maybe even a little better (yes I wasn’t 100% confident).
The shape was the easy part. Creating the recipe a little bit tricky!
Yes, because I wanted these triangles to be:
a little flaky like a scone
crunchy on the outside like a biscuit
chewy on the inside like a good cookie.
They are made a little like a cookie dough, but are definitely not cookies. You begin by beating room temperature butter and sugar until smooth, then you add the other wet ingredients to finish by folding the dry ingredients. Quite easy, see?
What Are The Secret Ingredients?
To achieve my goal, I put my nose in my favorite scones’ recipes, my latest creations and…my fridge. I can’t stand to waste so I use to use what I have left first. To make these triangles, I used:
Ricotta, for the low-calories
Vegan butter, because I love it and I had it in my fridge
Golden syrup, because it’s sweet allows to cut on the butter and to have something more tasteful than milk as a wet ingredient
Brown sugar, to have a softer triangle
Cinnamon, because Fall because spices!
If you want something a little different but familiar for breakfast, let’s bake and bite them!
If you want something a little different but familiar for breakfast, try these triangles: like crunchy cookies on the outside and as flavorful as spiced scones on the inside.
- 55 g vegan butter -or butter- 1/4 cup
- 50 g brown sugar 1/4 cup
- 50 g ricotta 1.75 ounces
- 45 g golden syrup 2 heaped tbsp
- 1 beaten egg
- 200 g self-rising flour 1 cup + 1/2 cup + 1 tbsp
- walnut granola optional
Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.
In a medium bowl, combine the flour and cinnamon, set aside.
In a second bowl, using a paddle attachment on a mixer, beat the butter and sugar until smooth, on medium-high speed, about 1 minute.
Then add the ricotta cheese, golden syrup and beaten egg and beat until combined and smooth, 30 seconds.
Fold the flour and mix on low speed until incorporated. Or you can use/finish with, a rubber spatula to ensure all the flour is well incorporated.
In the parchment paper or baking mar, shape the dough in a big flatten round. Cut in 6 triangles with a sharp knife. You can sprinkle walnut granola or oat flakes on it or whatever you have in your cupboards or in your mind.
Bake for 4 minutes and then lower your oven down to 400°F. Bake for 8 more minutes and let cool before handling. Enjoy just warm or at room temp.