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.