Ingredient: fresh strawberries, diced

Strawberry Cinnamon Scones w/ Sweet Red Bean Filling

Strawberries … one of spring’s (or really any time’s) best flavors. Add some scones with their heavenly, lightly sweet, moist and perfectly fluffy texture. Together, it’s really a match made in heaven.

The wonderful thing about scones is that you can create so many different flavors – whether they are savory or sweet! Today my choice was to pair strawberries with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.

One of the great things about red bean paste is how it can be paired with almost anything! Well…… maybe not everything, but with dessert ingredients, I have found that it is very versatile. Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

Soft, strawberry scones paired with a creamy, sweetened red bean paste make them hard to resist. These seasonal bites make a great addition to a brunch menu!

Print Recipe
 Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Votes: 1
Rating: 5
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Rate this recipe!
Course Brunch
Cuisine Asia
Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Course Brunch
Cuisine Asia
Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
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.

Strawberry Rhubarb Oven Pancake

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a day of feasting and celebration before the 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Pancakes got their start as a breakfast food around 1100 AD, when Shrove Tuesday (sometimes called Pancake Day) became a traditional way to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

Before the 1800s, it wasn’t uncommon to use snow (which contains ammonia) in place of baking soda in the batter, and until the 1800s, brandy or wine was often used in place of milk or cream! The name was changed from flapjack to pancake in North America in the 1870s, and maple syrup became the topping of choice in the 1880s. Then in 1931, Bisquick was introduced, and home cooks began making even fluffier pancakes with less time and effort.

This oven pancake is made similar to a Dutch or German pancake except instead of putting the filling on after its cooked, its baked right into it. This oven method also eliminates having to cook pancakes individually on a griddle which is more time consuming when everyone is hungry!

Print Recipe
 Strawberry Rhubarb Oven Pancake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 F.
  2. In a large bowl whisk together eggs, melted butter, milk & vanilla. Add flour, sugar, baking powder & salt & mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
  3. Melt 2 tbsp butter in an 8- or 10-inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom & sides of the pan. Add the sugar & cinnamon. Stir. The mixture will look dry at first but will loosen as the sugar melts.
  4. Add the diced rhubarb to the pan and cook, stirring with the sugar until rhubarb starts to become soft. Add diced strawberries & cook for another minute.
  5. Spread the fruit out into an even layer & add the batter mixture. Turn the heat off the pan & move the pan to the oven. Bake for 15 minutes.
  6. Lower the oven temperature to 350 F. & bake for an additional 10 minutes.
  7. Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan & placing a plate larger than the pan on top of it. Use an oven mitt & flip in one smooth motion. The pancake should release from the pan easily.
  8. Slice & serve.