Rice Flour Kabocha Scones
米粉かぼちゃスコーン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These golden little scones get their color and gentle sweetness from mashed kabocha squash, so they need only a little sugar. Rice flour keeps the texture soft and slightly chewy rather than crumbly, which small children find easy to eat, and the dough is folded just three times so the scones stay tender. They are made without egg, milk or wheat, and they make a simple afternoon snack from 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
- 20.3 gkabocha squashSweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- 34.5 grice flour
Seasonings
- 24.8 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.
- 2.7 gbaking powder
- 12 gsugar
- 8.6 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.
- 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
Peel the kabocha squash, cut it into rough chunks, boil until tender and mash. Stir in the soy milk.
- 2
Put the rice flour, baking powder and sugar in a bowl and whisk well to combine. Add the vegetable oil and mix, breaking up any lumps.
- 3
Add the kabocha mixture from step 1, mix, and bring the dough together with your hands, then press it out flat. Fold it over three times with your hands, turning the dough 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 190°C (375°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 282 kcal | 564 kcal | 282 kcal |
| Protein | 3.3 g | 6.6 g | 3.3 g |
| Fat | 9.8 g | 19.5 g | 9.8 g |
| Carbohydrates | 46.2 g | 92.4 g | 46.2 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 78 mg | 156 mg | 78 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 249 mg | 498 mg | 249 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 282 kcal | 3.3 g | 9.8 g | 46.2 g | 1.2 g | 0.5 g | 78 mg | 0.5 mg | 249 mg |
| 1 adult serving | 564 kcal | 6.6 g | 19.5 g | 92.4 g | 2.4 g | 0.9 g | 156 mg | 0.9 mg | 498 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.
