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Egg, Dairy, and Sugar-free Crispy Scones
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Chef :
cookpad.japanEgg, Dairy, and Sugar-free Crispy Scones
I love scones, and I thought it would be nice to make healthy, macrobiotic style ones that I would feel comfortable giving to my son for a snack.
Serve with whipped soy milk for a low-calorie snack.
Ingredient
Food ration :
1 serving
100 grams
Cake flour
35 grams
Whole wheat cake flour
20 grams
Katakuriko
1 dash
Salt
30 grams
Safflower oil
50 ml
Unprocessed soy milk
2 tbsp
Maple syrup
Cooking instructions
* Step 1
Sift the cake flour, whole wheat flour, katakuriko, baking powder and salt into a bowl. I used a sieve with a handle.
* Step 2
Swirl in the safflower oil. Rub everything together with your hands to mix.
* Step 3
When the mixture becomes crumbly, add the maple syrup and soy milk, and continue to mix.
* Step 4
When the dough comes together, remove it from the bowl. Form it into a round, then wrap in plastic wrap and roll out into a disk.
* Step 5
Let it sit in the fridge for at least 30 minutes.
* Step 6
Divide it into 8 slices, and bake in the oven for 30-40 minutes at 190℃. Adjust the baking time depending on the thickness of the dough.
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