Scones
スコーン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These scones are a favorite afternoon snack in the preschool kitchen. Instead of cold butter, they use vegetable oil, so there is no rubbing in to do and the dough comes together in minutes with just a whisk and a spatula. Folding the dough a few times gives the scones gentle layers, and a spoonful of strawberry jam on the side makes them a treat kids reach for again and again.
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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
- 6 gstrawberry jam
Seasonings
- 1.5 gbaking powder
- 7.5 gsugar
- 8.4 gvegetable oil
- 14.3 mlmilk
Directions
- 1
Put the flour, baking powder and sugar in a bowl and whisk well to combine. Add the vegetable oil and mix lightly with a rubber spatula. Add the milk and bring the dough together.
- 2
Once the dough comes together in one mass, turn it out onto a floured cutting board and pat it flat. Fold it over by hand three 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 the scones and serve with the strawberry jam on the side.
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 | 9.6 g | 19.2 g | 9.6 g |
| Carbohydrates | 41 g | 81.9 g | 41 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 58.5 mg | 117 mg | 58.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 126 mg | 252 mg | 126 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 262.5 kcal | 3.6 g | 9.6 g | 41 g | 1 g | 0.3 g | 58.5 mg | 0.2 mg | 126 mg |
| 1 adult serving | 525 kcal | 7.2 g | 19.2 g | 81.9 g | 2.1 g | 0.6 g | 117 mg | 0.3 mg | 252 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.
