Put all the ingredients into a bowl, and stir with a wooden spatula while mashing tofu.
Roll the dough out and fold 7~8 times. When done, roll out the dough into 2.5~3cm thickness, and cut the round scones out by using a glass. (decide on the thickness considering they will double in size when baked).
Bake in a 190℃ preheated oven for 25~30 minutes (You can also bake at 200℃ for 20 minutes).
Note If you would like to make them extra fluffy, use 90 g of white flour and 30 g of bread flour. If you substitute more bread flour, the crust will be softer. Play around with altering the amounts of flour for different results.
Story Behind this Recipe
This recipe is the best one out of all the recipes I've tried to make delicious and beautiful scones without oil.
I used firm tofu this time, but it can be made with silken tofu. The water content differs between unopened and opened tofu packs, so please adjust the water amount so that the dough will not stick to your hands. These scones can be made with 150 g of white flour instead of Joshinko, but the texture won't be as nice and it won't crack so prettily.