Cut the butter into corners and chill. After cutting I put into the refrigerator.
Sift together the ＊ powdered ingredients and add to the butter. Mix using a cutting motion (easiest if you use a blender. For picture steps see Recipe ID: 1438911).
Add the eggs and jam that you've prepared beforehand, and mix together into one lump (here you can cool in the refrigerator for 30 minutes). Preheat the oven to 190℃.
Place the dough on a baking sheet sprinkled with flour and make 4 - 5 alternating fold cuts. You can use a scraper, etc to cut into your desired shapes.
Bake in the oven at 190℃ for 20 minutes, then remove and place on a cake cooler. It'll be hot and soft in the middle. After cooling you can store in the refrigerator.
This is a recipe that came to me after eating CAFE703-san's Yuzu Scones (Recipe ID: 1101784).
In the picture I used marmalade jam and 10 g of grated orange peel. Please use the jam you like. Yuzu and blueberries are also delicious.
For a less-sweet version, plain Okara Scones. Recipe ID: 1438911. Increase the amount of okara uses to make it more healthy.
Okara scones with double cheese. Recipe ID: 1459855.
Story Behind this Recipe
I love scones. I make them using various ingredients. The other day I came across a recipe using strong flour, and it was delicious with a texture I hadn't had before. So I came up with this recipe using strong flour and okara in the dough.
In steps 3 and 4 mix the dough without kneading it (if you knead it, it won't be crispy after baking). If using salted butter please reduce the amount of salt used. If you cool them, when it's time to eat, warm them in a oven for a more delicious taste.