Okara (Soy Pulp) and Kabocha Squash Scones

• 75 grams Fresh okara
• 75 grams Mashed kabocha
• 150 grams Instant pancake mix
• 30 grams Margarine, or other shortening of your choice
• 1 Your choice of dry fruits, nuts, chocolate chips, etc.

1. Combine the ingredients marked with a .
2. For easy clean-up, put into a plastic bag and knead together.
3. Add spices as well.
4. Once the ingredients are blended, add dry fruits and nuts to taste.
5. The dough is very easy to handle.
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. Once the dough is ready, dust flour on your work surface, roll out the dough, fold it, then repeat.
8. To save time, you can omit this step.
9. Cut into shapes using cookie cutters.
10. The dough thickness at this point will determine the thickness after baking, since it will not rise much.
11. I made them 2 cm thick, and 4.5 cm in diameter.
12. At the thickness shown in the photos, baking time is 20 minutes at 340F/170C.
13. Adjust the temperature and baking time to suit your oven and scone dimensions.
14. These are just out of the oven.

fresh okara, kabocha, pancake mix, margarine, nuts

Taken from cookpad.com/us/recipes/145408-okara-soy-pulp-and-kabocha-squash-scones (may not work)