Okara (Soy Pulp) and Kabocha Squash Scones
Okara is a byproduct of tofu production and is often used as a nutritious ingredient in various recipes, including scones.
This is vegan recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Okara (Soy Pulp) and Kabocha Squash Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the okara, mashed kabocha squash, all-purpose flour, baking powder, salt, and sugar.
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Add the chilled vegan butter to the bowl and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
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Gradually add the non-dairy milk to the mixture, stirring until all the ingredients are well combined.
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Transfer the dough onto a lightly floured surface and knead it gently a few times to bring it together.
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Shape the dough into a circle about 1 inch thick.
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Cut the dough into 6 equal wedges.
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Place the scones on a baking sheet lined with parchment paper.
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Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
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Remove from the oven and let them cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 27g9%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
