Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "acfec06bc6684c8dab54d38220f6e6a4",
    "updated": "2025-04-23T10:33:35.657Z",
    "title": "Buttery Scones",
    "subtitle": "Keto",
    "description": "During my time in high school and college, I worked at a couple of coffee shops, which may have sparked my passion for baking.  Both shops offered delicious scones, although each had a unique approach.  One place made lighter, drier European-style scones, perfect for dipping in espresso.  The other made a sweeter, denser, more American-style drop scone. This recipe recreates that latter style. I hope you enjoy these delectable treats!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "blanched almond flour",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "baking powder",
          "fine sea salt",
          "unsalted butter, frozen",
          "unsweetened cashew milk or heavy cream",
          "egg",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F. Line a baking sheet with parchment paper.",
      "In a medium bowl, combine the almond flour, powdered sweetener (if using), baking powder, and salt.",
      "Cut the butter into ½-inch squares and then use your fingers to incorporate the butter into the dry ingredients.  The mixture should retain some visible butter chunks.",
      "In a separate small bowl, whisk together the cashew milk, egg, and liquid sweetener (if using) until well combined.",
      "Using a fork, gradually incorporate the wet ingredients into the dry ingredients until large clumps begin to form.",
      "Gently press the dough against the side of the bowl, forming 8 equal-sized balls.",
      "Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between each.",
      "Bake for 13 to 15 minutes, or until golden brown.",
      "Allow the scones to cool on the baking sheet for at least 5 minutes before serving warm or at room temperature.",
      "Store any leftover scones in an airtight container in the refrigerator for up to 3 days.  Reheat on a baking sheet in a preheated 350°F oven for 5 minutes, or until warmed through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]