Rice Flour Kinako Scones
米粉きな粉スコーン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little scones get their gentle, nutty sweetness from kinako, the roasted soybean flour that Japanese sweets like kinako mochi are dusted with. Rice flour stands in for wheat flour, and soy milk and vegetable oil take the place of butter, milk and egg, so the dough is easy to pull together with just a bowl and a whisk. Because the dough is simply patted out and cut into squares with a knife, there is no cutter to fuss with and no scraps to re-roll - handy when you are baking a snack for a room full of hungry preschoolers.
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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
- 30 grice flour
- 6.8 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.
Seasonings
- 1.5 gbaking powder
- 9 gsugar
- 7.2 gvegetable oil
- 13.5 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.
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 rice flour, kinako, baking powder and sugar in a bowl and whisk together well.
- 2
Add the oil and mix, pressing out any lumps as you go. Add the soy milk a little at a time, mixing after each addition.
- 3
Bring the dough together with your hands, pat it out to about 2 cm thick, and cut it into squares with a knife.
- 4
Arrange on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C (400°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 246 kcal | 492 kcal | 246 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 9.6 g | 19.2 g | 9.6 g |
| Carbohydrates | 36.6 g | 73.2 g | 36.6 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 55.5 mg | 111 mg | 55.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 229.5 mg | 459 mg | 229.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 246 kcal | 4.8 g | 9.6 g | 36.6 g | 1.5 g | 0.3 g | 55.5 mg | 0.8 mg | 229.5 mg |
| 1 adult serving | 492 kcal | 9.6 g | 19.2 g | 73.2 g | 3 g | 0.6 g | 111 mg | 1.5 mg | 459 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.
