A fluffy scone filled with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.
I’ve been on a scone kick lately. Normally, after I create a new recipe, I like to move on to a different format. For some reason, I’ve been hooked on scones ever since I wrote about the kabocha squash ones a few months ago! If you follow me on Instagram, you’ll know that recently I created an exclusive scone recipe for the LA-based meal kit company, Yori. Those jujube chestnut scones are SO good and very fall/Thanksgiving appropriate, but since it was an exclusive collaboration, I won’t be able to share the recipe here. However, the Korean/Asian flavors got my juices flowing, which led to the creation of this third recipe using adzuki/red beans.
For this red bean version, I used an entirely different scone base. It includes more baking powder and an entire egg, which results in a fluffier and more biscuit-like texture than the kabocha squash scones. They’re also slightly kneaded and rolled out to create that sandwiched layer of sweetened red beans.
I’m really happy with the way these turned out as they are a true blend between a classic American pastry and a typical Korean baked good. It’s perfect for breakfast or as an afternoon snack and pairs splendidly with coffee.
As with most scones, these are best enjoyed the day they’re made. But you can freeze them after they’ve baked and reheat them at a later time. I have a whole batch baked and frozen in my freezer so that I can enjoy them “fresh” over the next week or so.
If you’re not into making your own sweetened red beans from scratch, you can find pre-made versions in a can (like this one). But note that the red beans will be much sweeter. Use about 1 1/2 cups of the canned beans for the filling.
Happy baking everyone!
More recipes with Asian flavors:
Kabocha Squash, Japanese Pumpkin Scones
Sweet Adzuki Bean and Cream Cheese Hand Pies
Mochi Bread with Walnuts, Almonds, and Adzuki Beans
Adzuki Red Bean Scones
- Prep Time: 1 hr 30 min
- Cook Time: 15 min
- Total Time: 1 hr 45 min
- Yield: 8 scones
- Category: Bread
- Method: Baking
- Cuisine: American
Description
A fluffy scone recipe filled with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.
Ingredients
Sweetened Red Beans/Adzuki Beans
1/2 cup (100 g) dried adzuki beans
2 tablespoons (28 g) brown sugar
1/4 cup (84 g) honey
1/4 teaspoon (1.5 g) salt
Scones
2 cups (250 g) all purpose flour
3 tablespoons (36 g) sugar
1 tablespoon (18 g) baking powder
1/2 teaspoon (3 g) salt
8 tablespoons (113 g) unsalted butter, cold, cut into small cubes
4 tablespoons (60 g) buttermilk, cold
1 large egg, cold
Egg Wash
1 egg
Turbinado sugar
Instructions
Sweetened Red Beans/Adzuki Beans
1. Rinse and drain the beans, then transfer to a medium pot. Add fresh, cold water, enough to cover the beans by 3 inches. Bring to a boil and cook uncovered for 10 minutes. Then reduce the heat as low as the stovetop will go, cover, and cook for 45 minutes or until tender.
2. Reserve about 1 cup of the bean liquid and drain the rest. Return the cooked beans to the pot and mix in the brown sugar, honey, and salt. Once everything has incorporated, add 6 tablespoons or 82 g of the reserved bean liquid.
3. Place the pot over medium heat. Bring to a boil, then reduce heat to a simmer. Cook for about 8-10 minutes, smash the beans while stirring and let the contents reduce. The beans are done when they look like a thick stew. If the bean mixture looks too dry, add a little bit of the bean water to get the right consistency.
4. Place in a clean bowl or heatproof container. Cool completely before using. Sweetened red beans can be made up to 3 days in advance and kept in the refrigerator.
Scones
1. Place the oven rack to the top third position and preheat to 375 degrees F. Line a baking sheet with parchment paper and place on top of a second baking sheet. This will prevent the bottoms of the scones from burning.
2. In a medium bowl, mix the flour, sugar, baking powder, and salt together with a whisk. Add the butter and cut in with a fork or use your hands to pinch the butter into the flour. Once the mixture looks like wet sand (a few uneven chunks of butter is ok), add the buttermilk and egg. Use a fork or spatula to form into a rough mass. Then using your hands, knead the dough gently until it becomes an even mass.
3. On a lightly floured surface, roll the dough into a 10 x 6 inch or 25.5 x 15.25 cm rectangle. Spread the sweetened red beans over half of the rectangle then fold it in half. Roll the dough to an 8 x 6 inch or 20 x 15.25 cm rectangle and then cut the rectangle into half. Shape each half into a 6 inch or 15.25 cm round. Cut each round into 4 wedges.
4. Place the wedges on the baking sheet. Prepare the egg wash by whisking the egg in a small bowl. Brush the scones with the egg wash and generously sprinkle with turbinado sugar.
5. Bake for 15-18 minutes or until the tops are golden. Remove from the oven and immediately transfer to a cooling rack. Scones are best eaten the day they’re made, however, they can be kept in an airtight container at room temperature for 1 day, in the refrigerator for 5 days, or in the freezer for up to 3 months. Serve by reheating in a preheated 350 degrees F oven for about 10 minutes.
Keywords: red bean, adzuki bean, scone, breakfast, laminated
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