Azuki Scones

Name: Azuki Scones
Total time: 900 s
Yield: 12 Scones
Cuisine: British
Ingredients: 2 cups Self-Raising Flour *plus extra; 1/4 cup Caster Sugar; 60 g Cold Regular Salted Butter; 1 pinch Salt; 2/3 cup Milk; 1 cup (about 200g) ‘Tsubu-an’ (Sweet Azuki Paste) *the amount depends on your preference

Hiroko Liston @hirokoliston

Melbourne, Australia

I have made all sorts of Scones in my life. I often add Fruit, Chocolate, Nuts and Seeds, Pumpkin, Banana, Coffee, Earl Grey Tea, Matcha, and etc. Why have I never ever thought of adding ‘Tsubu-an’ (Sweet Azuki Paste)? Today I had some leftover ‘Tsubu-an’. I was planning to use it for a cake, then I hit on this idea. I just added ‘Tsubu-an’ to Scone dough. These Azuki Scones are absolutely delicious. This is now one of my favourite Scones. I could have added some Matcha to the dough.

Hiroko Liston @hirokoliston

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Ingredients

12-15 minutes

12 Scones

2 cupsSelf-Raising Flour *plus extra
1/4 cupCaster Sugar
60 gCold Regular Salted Butter
1 pinchSalt
2/3 cupMilk
1 cup(about 200g) ‘Tsubu-an’ (Sweet Azuki Paste) *the amount depends on your preference
'Tsubu-an' (Sweet 'Azuki' Paste)

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Steps

12-15 minutes

1

Preheat oven to 220℃. Line a baking tray with baking paper.
2

Place Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
3

Add Milk and stir until a sticky dough forms. Add ‘Tsubu-an’ (Sweet Azuki Paste) and gently combine evenly, adding extra Flour if required, and form a soft dough. *Note: If ‘Tsubu-an’ is soft and it contains more water, you would need to add extra 1-2 tablespoons Flour.
4

Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
5

Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.