40 to 50 g ※ 90 to 100 g combined with with the egg
Cut the butter into small dices and chill well.
Add the sugar to the △ liquid (egg + soy milk) and mix well.
Mix the ＊ floury ingredients together with a whisk.
Put the diced and chilled butter from step 1 in a food processor. Add the floury ingredients from step 3 and process to mix.
Add the step 2 liquid ingredients, and pulse the food processor just until the dough comes together in one mass.
If you have extra time, wrap the dough in plastic and let it rest for about 30 minutes to make it easier to form.
You can also make the dough a day in advance so that you can just form and bake it in the morning.
Preheat the oven for 20 minutes at 190°C.
Put the dough on a floured work surface. Roll it out in both directions and fold it over; repeat 4-5 times. Form into a square that's about 2 cm thick.
Cut up the dough in any way you like, and bake in the preheated oven for about 20 minutes.
If the scones get cold, warm them up in a oven to revive the crispy texture on the outside, fluffy-soft texture on the inside.
I you prefer sweeter scones, try "Easy Fluffy Crispy Okara Scones with Jam" - Recipe ID: 1337069.
I thought up anothre recipe using this one as a base to serve with meals. See Okara Scones with Cheese Recipe ID: 1459855. I recommend these to people who like cheese.
Story Behind this Recipe
I wanted to make simple scones that could be made easily and could be served with all kinds of dishes. I had some people try them, and even people who don't like okara liked these, so I uploaded the recipe.
You can make these without a food processor. Put the butter in a bowl and mix until crumbly. If you overmix the scones won't be crispy and light, so please take note of that. Please adjust the amount of soy milk depending on how moist the okara you are using is. Just add enough to bring the dough together.