Egg, Dairy, and Sugar-free Crispy Scones

1. 1

   Sift the cake flour, whole wheat flour, katakuriko, baking powder and salt into a bowl.

2. 2

   I used a sieve with a handle.

3. 3

   Swirl in the safflower oil.

4. 4

   Rub everything together with your hands to mix.

5. 5

   When the mixture becomes crumbly, add the maple syrup and soy milk, and continue to mix.

6. 6

   When the dough comes together, remove it from the bowl.

7. 7

   Form it into a round, then wrap in plastic wrap and roll out into a disk.

8. 8

   Let it sit in the fridge for at least 30 minutes.

9. 9

   Divide it into 8 slices, and bake in the oven for 30-40 minutes at 190C.

10. 10

    Adjust the baking time depending on the thickness of the dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.