Okara (Soy Pulp) and Kabocha Squash Scones

1. 1

   Combine the ingredients marked with a .

2. 2

   For easy clean-up, put into a plastic bag and knead together.

3. 3

   Add spices as well.

4. 4

   Once the ingredients are blended, add dry fruits and nuts to taste.

5. 5

   The dough is very easy to handle.

6. 6

   If it appears sticky, add more pancake mix, and if it is too dry, add soy milk or water - add a little at a time until just right.

7. 7

   Once the dough is ready, dust flour on your work surface, roll out the dough, fold it, then repeat.

8. 8

   To save time, you can omit this step.

9. 9

   Cut into shapes using cookie cutters.

10. 10

    The dough thickness at this point will determine the thickness after baking, since it will not rise much.

11. 11

    I made them 2 cm thick, and 4.5 cm in diameter.

12. 12

    At the thickness shown in the photos, baking time is 20 minutes at 340F/170C.

13. 13

    Adjust the temperature and baking time to suit your oven and scone dimensions.

14. 14

    These are just out of the oven.

* Per serving · 4 servings · Values may vary.

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