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Egg, Dairy, and Sugar-free Crispy Scones

Egg, Dairy, and Sugar-free Crispy Scones

Macrobiotic style scones without eggs, dairy or sugar. You just slice the dough into portions, so you don't need to bother cutting them into shapes.

Ingredients: 1 round (10 cm diameter)

Cake flour
100 g
Whole wheat cake flour
35 g
Katakuriko
20 g
Salt
a dash
Safflower oil
30 g (2 tablespoons)
Unprocessed soy milk
50 ml
Maple syrup
2 tablespoons

Steps

1. Sift the cake flour, whole wheat flour, katakuriko, baking powder and salt into a bowl. I used a sieve with a handle.
2. Swirl in the safflower oil. Rub everything together with your hands to mix.
3. When the mixture becomes crumbly, add the maple syrup and soy milk, and continue to mix.
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.
5. Let it sit in the fridge for at least 30 minutes.
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.

Story Behind this Recipe

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.