mga ito Mga Scone ng Protina are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.
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Mga Scone ng Protina
mga ito Mga Scone ng Protina are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.
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Servings: 6 mga scone
Mga Calorie: 206.4 kcal
Ingredients
- 2 tasa Harinang Kusang Tumataas - (tala 1)
- 1 harangan ang Matigas na Tofu - (11oz / 300g) (note 2)
- ¾ tasa tubig - (tala 3)
- ½ kutsarita Asin - opsyonal
tagubilin
- Open the tofu packaging, discard the water it's stored in. Pat the tofu dry with absorbent paper. You don't need to press it for this recipe.
- Roughly cut the tofu into pieces and place them in a food processor or high-speed blender. Add the pieces of tofu with water or soy milk for more protein.
- Blend/process until it forms a creamy, smooth tofu paste. You may have to use a rubber spatula to scrape down the side of the jug/bowl a few times, and repeat blending until everything is nicely blended.
- In a large mixing bowl, add self-rising flour and salt. Stir to combine.
- Measure 2 1/2 cups of tofu paste made earlier, and add this to the bowl with the flour. If you end up with too much tofu paste, store it in the fridge in an airtight container for up to 3 days. Then, use this in pasta sauce, smoothies, or curries.
- Stir the flour/tofu mixture with a rubber spoon at first, it forms lumps when mixed with flour. Stop, grease your hands, and knead and squeeze to bring the ingredients together. It's sticky and a bit messy, but it comes together into a dough ball as you knead.
- If too sticky, add more flour to bring the dough together. The dough should stay soft, moist, but not stick to your hands.
- If preferred, use the paddle attachment of a stand mixer. Knead the dough on low speed (speed 2-3 of a KitchenAid stand mixer), until it forms a dough ball. It will be sticky, that's normal. Transfer to a floured surface, and knead, adding more flour if needed as mentioned in the step above.
- Painitin ang oven sa 400°F (200°C). Lagyan ng parchment paper ang isang malaking baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- Flour your work surface, add the dough, and roll it into about 2 cm/ 0.8 inches in thickness.
- Use a scone cutter to cut out scones from the dough. Use leftover dough on the sides to reform a dough ball, roll again, and cut out more scones. I made 6 large scones (8cm/3.1 inches each).
- Place the scones on the prepared pan, leaving 2 inches apart as they expand in the oven.
- Bake the scones for 17-19 minutes at 400°F (200°C) on the middle rack of the oven until the top gets nicely golden brown and a toothpick inserted in one of the scones comes out clean.
- Cool down on a cooling rack for 1 hour before serving.
Mga Tala
Tandaan 1: You can use 2 cups of all-purpose flour and stir in 4 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
Tandaan 2: Make sure your tofu is ultra firm, or it will contain too much moisture and your scones will come out gummy and too chewy.
Tandaan 3: You can skip the salt to make plain scones. You can add 3 tablespoons of sugar with 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon to make the scones sweet.
Store the scones: Store for 2 days at room temperature, wrapped in a clean kitchen towel to keep them moist. Freeze for up to 1 month in airtight Ziploc bags, and thaw at room temperature the day before.
Pagkain
Paglilingkod: 1scone | Mga Calorie: 206.4kcal | Carbohydrates: 31.8g | Protina: 10.9g | Taba: 3.6g | Saturated fat: 0.4g | Polyunsaturated Fat: 2.1g | Monounsaturated na taba: 0.9g | Sosa: 5mg | Potassium: 41.7mg | Hibla: 1.5g | Asukal: 0.3g | Vitamin A: 0.8IU | Calcium: 90.5mg | Iron: 1.2mg | magnesiyo: 10.7mg | Posporus: 40.4mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need 2 ingredients to make this recipe (excluding water you can get from the tap and the optional salt). Here’s how to pick them.
- Harinang Kusang Tumataas – This provides the main structure and lift for the scones. You can also use all-purpose flour by whisking in baking powder (quantities for this in the recipe card). For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- Matigas na Tofu – This is the protein source and creates the unique texture of these scones. It is important to use firm tofu, not silken tofu, as silken tofu has a much higher moisture content and will make a gummy and chewy result.
- tubig – This helps create a smooth tofu paste and brings the dough together. Soy milk can also be used for an added protein boost.
Paano Gumawa ng Protein Scone
Napakadaling gawin ang resipe na ito. Narito kung paano gawin sa ilang larawan.
Roughly cut the tofu so it fits into your blender and top with the water.
Blend the tofu until it makes a smooth mixture that can be poured.
Combine the dry ingredients in a bowl and add the blended tofu.
Form a large dough ball and start cutting scones with a scone cutter.
Re-roll the leftovers and cut more scones until no more dough is left.
Bake the scones for 17-19 minutes at 400°F (200°C).
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for great scones.
- Tofu Type is Crucial – Use firm tofu, not silken tofu. Silken tofu has a completely different moisture content and protein level, and it will not work for this recipe’s ratios.
- Accurate Tofu Measurement – The key to success in this recipe is accurately measuring the blended tofu cream. You can blend the tofu with water, or for more protein, use soy milk. The dough might be a bit chewier with water compared to soy milk.
- Don’t Waste Extra Tofu Cream – If you have any extra blended tofu cream, store it in an airtight container in the fridge for up to 3 days. You can use it to boost protein and creaminess in smoothies, curries, or pasta sauces.
- Make Them Sweet – To make sweet scones, add 3 tablespoons of sugar (like coconut sugar or white sugar) and 1 teaspoon of cinnamon to the flour. Also, add 1 teaspoon of vanilla extract to the blended tofu.
Looking forward to trying this recipe it looks amazing
Thank you! Don’t forget to share your feedback here if you try. I look forward to read you.
I love all your recipes! If I wanted to add filling like strawberries or something savory like jalapeños, would I need to adjust anything else on the recipe?
Thank you ! If you add fruits, like blueberries, strawberries, make sure you don’t add too much or it will add too much mositure in the scones. I would recommend 2/3 cup max, 1/2 cup being the best and I would roll my fruit in 2 tablespoon flour before adding in the batter. For savory filling that don’t release water, like jalapenos, cheese or herbs, you can be safe by adding those without adjusting the recipe. Enjoy.
Nagustuhan ito ng pamilya ko!
Thank you so much for baking them so quickly!
Love all your Creationswould love the recipe for each of them
Thank you so much! You can use the search tool on this website to see each of my recipes. Enjoy!