Tofu and Blueberry Scones

Toasted Scone Variation 2

Wow it’s almost March and it has taken me till now to write my first post of the year. Oh dear! However, my lack of posting hasn’t meant lack of cooking. Quite the opposite actually, although I do seem to return to the same dishes over and again. I can’t seem to part with tofu. This ingredient is my partner in crime. I’m just so excited by its versatility and lack of naughtiness. There’s no looking back it’s here to stay and I’m gonna make you love it as much as I do.
From looking back at recipes I have been using, I really need to start pushing the boat a bit more in terms of experimenting with different flavours, methods and styles. That doesn’t mean that I am going to try or even think of attempting more complex recipes or gourmet style. Convenience and nutrition is always going to be key in my collection of recipes. The recipes here will always be easy, always delicious and always healthy. If you are into that too, then perfect!
Just the other day Andy was telling me how much he is bored of his usual egg in the mornings. One a day for almost 2 years straight I’m surprised he hasn’t become allergic to them.
After browsing the Internet for ideas I stumbled upon yogurt scones. They are easy to make and freezable, they are the perfect choice for convenience. But, would they work in the rice cooker? Only one way to find out.
At that time I didn’t have any yogurt in my fridge, Only half a block of tofu a dribble of soy milk and about 60 g cooking marg. Hmmm…blended tofu it is then.
I made one big scone in the cooker, which rose beautifully. The taste test was next and OMG… ridiculous!! Maaaaan this stuff is amazing! Stays moist and fresh in the fridge for a whole week.
We toasted it under the grill to eat plain with green tea, beautiful, not too sweet, just a hint. Sooooo moist and melt in the mouth that you wouldn’t want to ruin it by smothering it with jam or butter. In saying that it would probably taste amazing with a runny poached egg!! 🙂

Toasted Scone Variation 2

Right, here’s the recipe.    I made them twice changing the recipe the second time around.   Both recipes are equally as delicious.
Scone variation 1:(apologies for lack of image for this variation)

  • 1/2 a block of blended firm/silken tofu 150 g (3/4 cup)
  • 2 cups of plain or whole grain sieved flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 60 g marg. /butter at room temp.
  • 1/2 cup brown sugar
  • 1/4 cup blueberries


  1. Sieve the flour, baking powder and salt together with the sugar in a large bowl.
  2. Add the margarine in pieces then rub into the flour with your fingertips making bread crumbs.
  3. Make a weld in the centre of the bread crumbs and pour in the blended tofu (if you are blending firm tofu, you’ll need to add a little water or soy milk to thin it).
  4. Fold in the tofu with a knife forming a dough.
  5. Transfer the dough to a clean floured surface and form into a round.
  6. Pierce a few holes in the dough with your knife and insert the blueberries.
  7. Grease the rice cooker pan and drop in the dough and close the lid.
  8. Set the cooker to 60 min and let the magic happen.
  9. When cooking time is over, cool on a wire rack before cutting and storing in the fridge or freezer.

When your ready to eat it, for best results toast it under the grill to crisp it up a bit. nomnomnom…

Tofu and Blueberry Scones Variation 2:


  • 1 cup oatmeal
  • 1 cup plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 60g butter/margarine at room temperature
  • 1/2 cup sugar
  • 3/4 cup blended silken/firm tofu
  • 1/4 cup blueberries
  • handful of raisins
  • Use the same methods as in variation 1 except with the oat meal, break it down in the blender to more of a powder then mix into the flour.

    This one is my healthier option.  You’ll find it’s a little heavier and dense in comparison to the variation 1 and perhaps a little less bready and more cakey.  Still, it is still worth trying out.   This one will definitely be the one I return to.  Enjoy!

    If you have any other suggestions to improve these, please leave a comment.

    I understand that not everyone owns a rice cooker, but all of my rice cookers can easily be adapted for the more traditional methods.

    For this recipe simply preheat your oven to 250 degrees.  Dust a baking sheet with flour and lay out your scone(s).  Cook for 20 – 30 mins