Scone is usually not my favorite baked goods to pick up from bakeries.
They look and sound cool, but often times I get disappointed by its dryness.
So I got very excited, because these scones turned out to be not only tasty but also nicely moist inside.
This is something I’ve been somewhat obsessed about lately.
It’s roasted soy bean powder, called “kinako”.
Kinako has been used for many many years as part of the traditional Japanese sweets.
It was never my favorite, when I lived in Japan, but now I really appreciate its unique sophisticated flavor.
Trader Joe’s really does a good job with packaging designs.
They make me want to buy their product because they look good in my kitchen.
These beautiful Japanese black beans were a gift from my friend, and I thought these would be perfect to be added to these scones.
I wonder if using beans for sweets is only found in Asia, and if so, why that is…?
Just out of the oven!
These scones were so good, and I really enjoyed them with my homemade v-butter.
Perfect for breakfast and snack.
I still have some “kinako” left, so I guarantee you’ll see other things made with it soon here.
Miyabi Scones – makes about 8
175g all purpose flour
50g “kinako” Japanese roasted soy bean powder
1 tablespoon baking powder
a pinch salt
55g refined coconut oil, in solid condition
150ml soy milk
1/2 cup cooked Japanese black beans “kuromame”
soy milk to brush on before baking
1. Preheat the oven to 410F.
2. Combine flour, kinako, baking powder, salt, and sugar. Mix well.
3. Add coconut oil. Mix using hands.
4. Add milk and black beans. Do not knead.
5. Flat the dough, about 1-inch thick.
6. Cut out; I used a 7cm round cutter. Place on a pan lined with parchment paper.
7. Brush soy milk on top.
8. Bake for about 15 minutes.