Rapsberry Scone(macrobiotic)

Taro likes to drizzle honey to eat.

I made apple raspberry jam. But I found out the raspberry seeds were very annoying. Strained through a fine mesh sieve to catch the seeds as much as possible. Despite that, the sieve didn't work well. Came up with the idea to recycle the left of plenty of seeds and ground.

I added them to soy milk scone. Since the rapsberry seeds+ a little bit jam were too juicy, I had to add more flour. But I am not sure how much flour I added.

Anyway, finally I managed to bake scones and it seems to get success. :) Actually, it was very yummy. Somehow I didn't annoy any seeds when eat.

Here is the basic method to bake soy milk scone.

Soy milk scone recipe

Dry Ingredients

-70g whole wheat flour

-200g all purpose flour

-2 teaspoon baking powder

-1/2 teaspoon salt

-65g rape seed oil

-110cc soy milk

-45cc maple syrup

Method

0 Preheat the oven to 190℃.

1 Sieve all dry ingredients into a large bowl.

2 Add oil and mix together using your hands until dried

3 Add wet ingredients(soy milk and maple syrup) and whisk using a spatula until the dough come together.

4 Transfered to a lightly floured surface, knead a dough.(30~40 times)

5 When the surface become smooth, wrap it and leave for 30 minutes.

6 Roll the dough and make shape circle. Cut 8 pieces and place them on the oven pan.

7 spread soy milk on the surface of scones.

8 Put them into a oven and bake for 20 minutes.

Serve 8

When you would like to add some filling such as rasion and choco chips, add before method 5.

Do not over mix the dough after adding the filling. Just folding them together.