Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
36
Servings
36
Ingredients
Scones
Filling
Topping
Instructions
Scones
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs.
  4. Make a well in center of ingredients, add milk all at once, mix quickly with a fork to just combine ingredients.
  5. On a floured surface , roll dough out thinly to about 1/4-inch thickness. Cut into rounds with a 4-inch cutter.
  6. Place a Tbsp of red bean paste ( I used the whole 500 gm pkg for the 36 scones) on one side of each round. Fold the round in half with red bean paste inside. In a small dish, combine sugar & cinnamon. Melt butter & brush tops of each half moon lightly with butter. Generously sprinkle each scone with cinnamon mixture.
  7. Place on prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from oven & cool on a wire rack.
Topping
  1. Clean & hull strawberries. Dice berries in small size. Combine with either purchased or homemade strawberry gel. Top each scone with a spoonful of glazed strawberries. Serve.
Recipe Notes

Strawberry Glaze
1 cup fresh strawberries, cleaned
1 cup sugar
3 Tbsp cornstarch
3/4 cup water

• Using a food processor, puree the fresh strawberries & set aside.
• Combine the sugar & cornstarch in a saucepan.
• Then, stir in the pureed strawberries & water.
• Next, bring the mixture to a boil, stirring constantly.
• Cook while stirring the glaze for 3-5 minutes, until thick.
• Remove the pan from heat push through a sieve. Cool.