Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Matcha Almond Milk Scones with Tofu Matcha Milk Cream
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Japanese
Servings
4 servings
Prep Time
15 minutes
Cook Time
15 minutes
Calories
230
Moist and gentle scones. Serve with cream for a luxurious dessert.
Ingredients
-
Firm tofu: 350g (12.3oz)
-
Rice oil (can substitute with vegetable oil): 1 tablespoon (15ml)
-
Egg: 1 small
-
Unsweetened almond milk: 2-4 tablespoons (30-60ml)
-
Cake flour: 200g (7.05oz)
-
Matcha powder: 3g (0.1oz)
-
Sugar: 30g (1.05oz)
-
Baking powder: 1 tablespoon (15ml)
-
Matcha powder: 2g (0.07oz)
-
Sugar: 20g (0.7oz)
-
Salt: 1/3 teaspoon (1.7ml)
A Ingredients
B Ingredients
Directions
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).
In a bowl, combine the A ingredients. Add 80g (2.8oz) of the pressed tofu and mix with a dough scraper or wooden spatula.
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.)
Flatten the dough by hand to a thickness of 3-4cm. Cut into 8 equal portions with a knife.
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.
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.
Serve the baked scones with the tofu matcha milk cream.
Recipe Note
Note: The tofu matcha milk cream can become watery over time, so if you can’t eat it all on the same day, store it in the refrigerator and consume it within 2 days.
Related Recipes
Invalid password
Enter