Matcha Almond Milk Scones with Tofu Matcha Milk Cream

Ingredients:

Makes 8 Scones

• Firm tofu: 350g (12.3oz)
• A Ingredients:
  • Cake flour: 200g (7.05oz)
  • Matcha powder: 3g (0.1oz)
  • Sugar: 30g (1.05oz)
  • Baking powder: 1 tablespoon (15ml)
• Rice oil (can substitute with vegetable oil): 1 tablespoon (15ml)
• Egg: 1 small
• Unsweetened almond milk: 2-4 tablespoons (30-60ml)
• B Ingredients:
  • Matcha powder: 2g (0.07oz)
  • Sugar: 20g (0.7oz)
  • Salt: 1/3 teaspoon (1.7ml)

Instructions:

1. Crumble the tofu and wrap it tightly in kitchen paper or a cloth, pressing it to reduce its weight from 350g (12.3oz) to around 270g-300g (9.5-10.6oz).
2. In a bowl, combine the A ingredients. Add 80g (2.8oz) of the pressed tofu and mix with a dough scraper or wooden spatula.
3. Add the beaten egg, 1 tablespoon (15ml) of almond milk, and the rice oil. Mix until combined, then press and fold the dough repeatedly until it comes together. (If the dough is too dry and doesn’t come together, gradually add more almond milk. If the dough is too sticky, let it rest uncovered in the refrigerator for about 20 minutes.)
4. Flatten the dough by hand to a thickness of 3-4cm. Cut into 8 equal portions with a knife.
5. Place the pieces slightly apart on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 13-15 minutes. If the tops brown too quickly, lower the temperature to 170°C (338°F) and continue baking.
6. In a blender or food processor, combine the remaining tofu, B ingredients, and 1 tablespoon (15ml) of almond milk. Blend until smooth. Add more almond milk to adjust the cream to your desired consistency.
7. Serve the baked scones with the tofu matcha milk cream.