Rice Flour Strawberry Scones

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Rice Flour Strawberry Scones

Cook Time40 minutes
Total time40 minutes
Servings: 10 pieces
Author: Yuko Asano@Kuracooking
Cost: 300 yen

Equipment

  • scones mold

Ingredients

  • 250 g Rice flour
  • 150 g Tofu
  • 12 g Baking powder
  • 60 g Rice oil
  • 1/2 tsp Salt
  • 50 ml Soy milk
  • 30 g Dried Strawberries
  • 2 tbsp Strawberry Powder
  • a lot Love

Instructions

  • Finely chop the dried strawberries.
  • Mix rice flour, baking powder, and salt.
  • Add the rice oil to step 2 and mix well.
  • Add the tofu to step 3.
  • Add the soy milk to step 4 and combine into a dough.
  • Add the chopped strawberries and love to step 5, adjusting to a suitable consistency. (Add more soy milk if needed)
  • Use a scone cutter to shape the dough from step 6. Bake at 170℃ for 20 minutes.
  • Once step 7 has cooled slightly, sprincle with strawberry powder.

Notes

Spring-like strawberry scones baked with rice flour using dried strawberries.These scones are wonderfully crispy.
©2024 Yuko Asano
Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.