Ingredient: sweetened adzuki red bean paste (coarse)

I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.

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.

There are two most common types of red bean paste:

• Tsubuan – the paste has a chunky texture with bean shapes still intact.
• Koshian – the paste has a fine, smooth texture.

With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.

Print Recipe

Adzuki Sweet Red Bean Scones

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Rating: 5
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Course

dessert

Cuisine

Asia

Keyword

adzuki sweet red bean scones

Servings

MetricUS Imperial

Ingredients

• 3 Tbsp sugar
• 2 1/4 cups flour
• 1/2 tsp ginger
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, cold
• 2 eggs
• 2/3 cup sour cream
• 1 tsp vanilla
• 300 gm (1 cup) sweetened adzuki red bean paste (coarse)
• black sesame seeds for sprinkling

Course dessert Cuisine Asia Keyword adzuki sweet red bean scones Servings MetricUS Imperial Ingredients 3 Tbsp sugar 2 1/4 cups flour 1/2 tsp ginger 1 Tbsp baking powder 1/2 tsp salt 1/2 cup butter, cold 2 eggs 2/3 cup sour cream 1 tsp vanilla 300 gm (1 cup) sweetened adzuki red bean paste (coarse) black sesame seeds for sprinkling

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
2. In a large bowl, combine sugar, flour, ginger, baking powder & salt.
3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
4. Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
5. Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
6. Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.