Scones (Milk-Free)
スコーン（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These scones skip the butter entirely and use vegetable oil and soy milk instead, so they are made without milk. Just a few pantry ingredients come together into a soft dough that you fold a few times for a light, flaky texture, then cut and bake. Served warm with a spoonful of strawberry jam, they make a snack-time treat that kids happily reach for.
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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
Seasonings
- 1.5 gbaking powder
- 7.5 gsugar
- 8.4 gvegetable oil
- 14.3 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 flour, baking powder, and sugar in a bowl and whisk well to combine. Add the vegetable oil and fold it in lightly with a rubber spatula. Add the soy milk and bring the dough together.
- 2
Once the dough forms a single mass, roll it out flat on a lightly floured cutting board. Fold it over by hand 3 times, 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.
- 3
Bake in an oven preheated to 200°C (400°F) for about 15 minutes.
- 4
Plate and serve with the strawberry jam alongside.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 262.5 kcal | 525 kcal | 262.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 9.5 g | 18.9 g | 9.5 g |
| Carbohydrates | 41 g | 81.9 g | 41 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 48 mg | 96 mg | 48 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 129 mg | 258 mg | 129 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 262.5 kcal | 3.6 g | 9.5 g | 41 g | 1.2 g | 0.3 g | 48 mg | 0.3 mg | 129 mg |
| 1 adult serving | 525 kcal | 7.2 g | 18.9 g | 81.9 g | 2.4 g | 0.6 g | 96 mg | 0.6 mg | 258 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.
