Kinako Scones (Milk-Free)
きな粉スコーン（乳なし） · Kinako Scone
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kinako is roasted soybean flour, a nutty, toasty pantry staple in Japan that is usually dusted over mochi or dango. Folded into a simple scone dough, it gives a warm, almost peanut-like flavor that children take to right away. These scones are made with vegetable oil and soy milk instead of butter and milk, so they are dairy-free, and the dough comes together in one bowl with a spatula, no rubbing in of cold butter required. A few quick folds give them a light, flaky layered texture - a favorite afternoon snack in our preschool kitchen.
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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
- 37.5 gflour
- 8.4 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 17.1 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
- 1.4 gbaking powder
- 9 gsugar
- 10.2 gvegetable oil
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 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 flour, kinako, baking powder and sugar in a bowl and whisk them together.
- 2
Add the oil and mix lightly with a rubber spatula, then add the soy milk and mix lightly until just combined.
- 3
Once the dough comes together in a single mass, flatten it out and fold it over by hand 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 a toaster oven (or an oven preheated to 200°C / 400°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 304.5 kcal | 609 kcal | 304.5 kcal |
| Protein | 6.9 g | 13.8 g | 6.9 g |
| Fat | 13.5 g | 27 g | 13.5 g |
| Carbohydrates | 41.1 g | 82.2 g | 41.1 g |
| Fiber | 2.6 g | 5.1 g | 2.6 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 291 mg | 582 mg | 291 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 304.5 kcal | 6.9 g | 13.5 g | 41.1 g | 2.6 g | 0.3 g | 63 mg | 0.9 mg | 291 mg |
| 1 adult serving | 609 kcal | 13.8 g | 27 g | 82.2 g | 5.1 g | 0.6 g | 126 mg | 1.8 mg | 582 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.
