Okara (Soy Pulp) and Kabocha Squash Scones

Okara (Soy Pulp) and Kabocha Squash Scones

It's the season for enjoying kabocha squash. Pancake mix makes it easy to make these scones. They're delicious, and nutrient-filled with okara (soy pulp) and kabocha.


☆ Fresh okara
75 g
☆ Mashed kabocha
75 g
☆ Instant pancake mix
150 g
☆ Margarine, or other shortening of your choice
30 g
Your choice of dry fruits, nuts, chocolate chips, etc.
To taste
I added cinnamon powder and raisins. Try it!


1. Combine the ingredients marked with a ☆. For easy clean-up, put into a plastic bag and knead together. Add spices as well.
2. Once the ingredients are blended, add dry fruits and nuts to taste.
3. The dough is very easy to handle. If it appears sticky, add more pancake mix, and if it is too dry, add soy milk or water - add a little at a time until just right.
4. Once the dough is ready, dust flour on your work surface, roll out the dough, fold it, then repeat. To save time, you can omit this step.
5. Cut into shapes using cookie cutters. The dough thickness at this point will determine the thickness after baking, since it will not rise much. I made them 2 cm thick, and 4.5 cm in diameter.
6. At the thickness shown in the photos, baking time is 20 minutes at 340F/170C. Adjust the temperature and baking time to suit your oven and scone dimensions.
7. These are just out of the oven.

Story Behind this Recipe

Just one version of an okara scone that I make often, but finally wrote it down to share here.