Soy Scone with Tofu Cream

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Soy Scone with Tofu Cream

I think that wholemeal flour is tastier than refined white flour. Having a warm scone with

creamy yet light tofu cream is just heaven!

INGREDIENTS

  • 320g (11oz) wholemeal flour
  • 50g (1.oz) unrefined sugar
  • tablespoon baking powder
  • teaspoon sea salt
  • 150g (5oz) non-hydrogenated non-dairy butter
  • 30ml (1fl oz) water (if you use egg, please don’t add this water)
  • 120ml (4fl oz) soy milk
  • 1 tsp egg replacer (or 1 egg* see Tips)

Tofu cream

  • 1 pack silken firm or regular tofu (470g/16oz)
  • 3 teaspoons lemon juice
  • 1 teaspoon vanilla paste
  • 60ml (2fl oz) agave syrup

METHOD

1. Place tofu on a tilted chopping board and let

stand while preparing scone.

2. Preheat the oven to 220ÅãC (420ÅãF). Line a

baking tray with baking paper. Position oven rack

in the top half of the oven.

3. In a large bowl, combine the flour, sugar, baking powder and salt. Add the butter to the

dried ingredients. Using fingertips, rub butter into flour mixture until mixture resembles fine

breadcrumbs.

4. In a food processor or by hand-whip the egg replacer and water until thick and creamy. Set

aside.

5. Make a well in the centre of the mixture. Add soymilk and egg replacer mixture (if you

use egg, add the beaten egg). Using a flat-bladed knife, stir just until dry ingredients are

moistened. (You may need to add just 1 teaspoon of soy milk or water). Keep the mixing to a

minimum to avoid developing the gluten in the flour, which will give you tough scones.

6. Turn out onto a lightly floured surface. Knead gently until just smooth.

7. Using a lightly floured rolling pin, gently roll dough out until 2cm (. in) thick. Using a

6cm (2. in) round cutter, cut out scones. Press leftover dough together. Repeat this process to

make 10 scones.

8. Place scones, just touching, on prepared tray. Bake for 15 to 20 minutes or until golden

and hollow when tapped on top.

9. Meanwhile, make tofu cream. Place all the ingredients in a food processor and process until

smooth.

10. Serve the warm scones with tofu cream.

Tip: If you use egg, beat the egg first then add to the butter and flour mixture with soymilk.

Don’t twist the cutter when cutting out rounds. Push the cutter straight down into the dough,

pressing down evenly—this helps the scones to rise.


This recipe is from my first cookbook ” Cooking With Soy” Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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