Egg, Dairy, and Sugar-free Crispy Scones

Name: Egg, Dairy, and Sugar-free Crispy Scones
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Cake flour; 35 grams Whole wheat cake flour; 20 grams Katakuriko; 1 dash Salt; 30 grams Safflower oil; 50 ml Unprocessed soy milk; 2 tbsp Maple syrup

cookpad.japan @cookpad_jp

I love scones, and I thought it would be nice to make healthy, macrobiotic style ones that I would feel comfortable giving to my son for a snack.
Serve with whipped soy milk for a low-calorie snack.

The katakuriko gives these a crispy texture. I suggest wearing disposable gloves when rubbing the dough together by hand. Recipe by Usapanda recipe

I love scones, and I thought it would be nice to make healthy, macrobiotic style ones that I would feel comfortable giving to my son for a snack.
Serve with whipped soy milk for a low-calorie snack.

The katakuriko gives these a crispy texture. I suggest wearing disposable gloves when rubbing the dough together by hand. Recipe by Usapanda recipe

cookpad.japan @cookpad_jp

I love scones, and I thought it would be nice to make healthy, macrobiotic style ones that I would feel comfortable giving to my son for a snack.
Serve with whipped soy milk for a low-calorie snack.

The katakuriko gives these a crispy texture. I suggest wearing disposable gloves when rubbing the dough together by hand. Recipe by Usapanda recipe

I love scones, and I thought it would be nice to make healthy, macrobiotic style ones that I would feel comfortable giving to my son for a snack.
Serve with whipped soy milk for a low-calorie snack.

The katakuriko gives these a crispy texture. I suggest wearing disposable gloves when rubbing the dough together by hand. Recipe by Usapanda recipe

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Ingredients

1 serving

100 gramsCake flour
35 gramsWhole wheat cake flour
20 gramsKatakuriko
1 dashSalt
30 gramsSafflower oil
50 mlUnprocessed soy milk
2 tbspMaple syrup

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Steps

1

Sift the cake flour, whole wheat flour, katakuriko, baking powder and salt into a bowl. I used a sieve with a handle.
2

Swirl in the safflower oil. Rub everything together with your hands to mix.
3

When the mixture becomes crumbly, add the maple syrup and soy milk, and continue to mix.
4

When the dough comes together, remove it from the bowl. Form it into a round, then wrap in plastic wrap and roll out into a disk.
5

Let it sit in the fridge for at least 30 minutes.
6

Divide it into 8 slices, and bake in the oven for 30-40 minutes at 190℃. Adjust the baking time depending on the thickness of the dough.