Rice Flour Scones
米粉スコーン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little scones are made with rice flour instead of wheat flour, and with vegetable oil and soy milk in place of butter and eggs, so they are made without egg, milk or wheat. Rice flour gives them a soft, slightly chewy texture with a mild sweetness that children take to right away. The dough comes together in one bowl with no resting time, and a spoonful of strawberry jam on the side makes them feel like a treat.
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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
Seasonings
- 1.5 gbaking powder
- 2.3 gsugar
- 4.5 gvegetable oil
- 11.3 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.
- 6 gstrawberry jam
About the Japanese ingredients in this recipe
- 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, baking powder, and sugar in a bowl and whisk them together well.
- 2
Add the vegetable oil and mix, breaking up any lumps as you go. Add the soy milk a little at a time, mixing after each addition.
- 3
Bring the dough together by hand, dust your work surface with a little rice flour, and roll or pat the dough out to about 2 cm thick. Cut it into squares with a knife (or stamp out shapes with a cookie cutter).
- 4
Arrange the scones on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C (400°F) for about 15 minutes. Serve with the strawberry jam.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 181.5 kcal | 363 kcal | 181.5 kcal |
| Protein | 2.1 g | 4.2 g | 2.1 g |
| Fat | 5.1 g | 10.2 g | 5.1 g |
| Carbohydrates | 31.7 g | 63.3 g | 31.7 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 40.5 mg | 81 mg | 40.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 96 mg | 192 mg | 96 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 181.5 kcal | 2.1 g | 5.1 g | 31.7 g | 0.5 g | 0.3 g | 40.5 mg | 0.2 mg | 96 mg |
| 1 adult serving | 363 kcal | 4.2 g | 10.2 g | 63.3 g | 0.9 g | 0.6 g | 81 mg | 0.3 mg | 192 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.
