Kabocha Squash Scones (Milk-Free)
かぼちゃスコーン（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These soft, golden scones get their gentle sweetness and color from kabocha, the dense, sweet Japanese squash that children love. Japanese pancake mix (hotcake mix) does most of the work, so there is no butter, no eggs to add and no rubbing in - just mash, mix, fold and bake. Made with soy milk instead of milk, they are a dairy-free afternoon snack that fits neatly into a little hand.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 20.3 gkabocha squashSweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- 40.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 6 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 9 gvegetable oil
About the Japanese ingredients in this recipe
- kabocha squash (かぼちゃ)
- Sweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the frozen kabocha in a microwave-safe bowl and add 1 tbsp water (not included in the ingredient list). Cover loosely with plastic wrap and microwave at 1200W for about 1 minute (2 minutes at 600W). Peel off the skin, mash the squash, then add the vegetable oil and mix well.
- 2
Add the pancake mix and combine with a cutting motion, then add the soy milk and bring the dough together.
- 3
Once the dough comes together in one mass, press it out flat, then fold it over three times, turning it in a different direction each time. Cut into pieces with a knife and arrange on a baking sheet lined with parchment paper.
- 4
Bake in an oven preheated to 180°C (350°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 244.5 kcal | 489 kcal | 244.5 kcal |
| Protein | 3.8 g | 7.5 g | 3.8 g |
| Fat | 10.8 g | 21.6 g | 10.8 g |
| Carbohydrates | 34.7 g | 69.3 g | 34.7 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 190.5 mg | 381 mg | 190.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 244.5 kcal | 3.8 g | 10.8 g | 34.7 g | 1.5 g | 0.5 g | 46.5 mg | 0.3 mg | 190.5 mg |
| 1 adult serving | 489 kcal | 7.5 g | 21.6 g | 69.3 g | 3 g | 0.9 g | 93 mg | 0.6 mg | 381 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
