40 to 50 g ※ 90 to 100 g combined with with the egg
Processed cheese (I used Cheddar)
20 to 25 g
Cut the butter into 1 cm cubes, and chill it well.
Sift the ＊ floury ingredients and combine with the fresh okara. Mix well until there are are no more lumps of okara using a whisk.
Combine the △ ingredients in a separate bowl and mix well.
Put the butter and the Step 2 mixture in a food processor. Process until it's all mixed together.
Add the Step 3 liquid, and pulse several times to mix. ※ Until it comes together in one mass.
Wrap the dough in plastic, and let rest in the refrigerator for about 30 minutes. In the meantime, cut the cheese into 0.5 cm cubes.
Roll the dough out with a rolling pin on top of a sheet of plastic wrap. Roll in both directions and fold the dough. Repeat this 2 times. ※ If you have a wooden rolling pin, the dough is easier to roll if you cover the pin with plastic wrap.
Top with the cheese, and roll the dough out in both directions again and fold 2 more times. Roll out into a 2cm thick rectangle.
Cut in any shape you like. Bake in a preheated 190 °C oven for 20 to 25 minutes.
To watch out for when cutting the dough: If the cheese peeks out from the sides it will melt out while baking, and the scones won't look so nice.
Here I tried cutting the dough out with a 5cm circular cutter. These baked very evenly.
If you prefer sweet scones that are best suited for snack time, see Recipe ID: 1337069 - "Easy Fluffy Crispy ♪Okara Scones with Jam
Story Behind this Recipe
I adapted my plain scones (Recipe ID: 1438911) through several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.
The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed.