To Serve At Dinnertime: Okara Scones With Cheese

Name: To Serve At Dinnertime: Okara Scones With Cheese
Cuisine: American
Ingredients: 70 grams Fresh okara; 25 grams ＊Cake flour; 100 grams ＊Bread (strong) flour; 5 grams ＊Grated cheese; 5 grams ＊Baking powder; 20 grams Butter; 50 grams △Egg; 20 grams △Sugar (Use raw cane sugar); 40 to 50 grams ※ 90 to 100 grams combined with with the egg △Soy milk; 20 to 25 grams Processed cheese (I used Cheddar)

cookpad.japan @cookpad_jp

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.

The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.

The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

cookpad.japan @cookpad_jp

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.

The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.

The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

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Ingredients

70 gramsFresh okara
25 grams＊Cake flour
100 grams＊Bread (strong) flour
5 grams＊Grated cheese
5 grams＊Baking powder
20 gramsButter
50 grams△Egg
20 grams△Sugar (Use raw cane sugar)
40to 50 grams ※ 90 to 100 grams combined with with the egg △Soy milk
20to 25 grams Processed cheese (I used Cheddar)

Saved

Steps

1

Cut the butter into 1 cm cubes, and chill it well.
2

Sift the ＊ floury ingredients and combine with the fresh okara. Mix well until there are are no more lumps of okara using a whisk.
3

Combine the △ ingredients in a separate bowl and mix well.
4

Put the butter and the Step 2 mixture in a food processor. Process until it's all mixed together.
5

Add the Step 3 liquid, and pulse several times to mix. ※ Until it comes together in one mass.
6

Wrap the dough in plastic, and let rest in the refrigerator for about 30 minutes. In the meantime, cut the cheese into 0.5 cm cubes.
7

Roll the dough out with a rolling pin on top of a sheet of plastic wrap. Roll in both directions and fold the dough. Repeat this 2 times. ※ If you have a wooden rolling pin, the dough is easier to roll if you cover the pin with plastic wrap.
8

Top with the cheese, and roll the dough out in both directions again and fold 2 more times. Roll out into a 2cm thick rectangle.
9

Cut in any shape you like. Bake in a preheated 190 °C oven for 20 to 25 minutes.
10

To watch out for when cutting the dough: If the cheese peeks out from the sides it will melt out while baking, and the scones won't look so nice.
11

Here I tried cutting the dough out with a 5cm circular cutter. These baked very evenly.
12

If you prefer sweet scones that are best suited for snack time, see- "Easy Fluffy Crispy ♪Okara Scones with Jam
https://cookpad.wasmer.app/us/recipes/144953-soft-crispy-made-with-jam-okara-scones

Soft & Crispy, Made with Jam Okara Scones