These scones are easy to make with just a few ingredients. They have the nice smell of whole wheat and are slightly sweet. Since they don't contain eggs and dairy products, even mothers who are breastfeeding can enjoy them.
Mix together the ☆-marked dry ingredients thoroughly using a whisk in a bowl.
Add the olive oil and maple syrup, and mix with your hands (until the dough is crumbly).
Gradually add the soy milk and mix. Mix until the dough doesn't stick to your hands. Don't knead too much.
Mix in raisins (or your favourite ingredients) and form into a ball. Please don't mix too much!
Fold the dough into thirds, and roll out to a thickness of 3 cm with a rolling pin. Cut out shapes. If you don't have cookie cutters, you can just cut them out with a knife.
Line a baking sheet with parchment paper, and arrange the dough. Bake in the oven for about 20 minutes at 180℃. If they are not done, continue baking for another 2-3 minutes.
It's also delicious to make them using half whole wheat flour and half cake flour!
Story Behind this Recipe
I wanted to make a nice, healthy snack while breastfeeding, so I came up with this recipe. I used aluminium-free baking powder.
Wrap with aluminium foil and put in a Ziploc bag, then you can keep them in the freezer for 1 week. Keep them in the aluminium foil and put them in the oven (or a toaster oven) for 15-20 minutes. They will be just as delicious as freshly baked ones.