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.
Adzuki Red Bean Scones
bread
Kabocha Squash, Japanese Pumpkin Scones
A classic scone studded with chunks of kabocha squash also known as Japanese pumpkin. This is the perfect bake for the start of fall.
Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi
This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking.
Soboro Adzuki Bread, Korean Peanut Streusel Bread with Red Beans, 소보로팥빵
Soboro adzuki bread, 소보로팥빵, is a soft bun stuffed with sweetened red/adzuki beans and baked with a peanut streusel on top. It’s a commonly found item in Korean bakeries.
Nigella’s Scones
A light and pillowy British scone recipe adapted from the one and only, Nigella Lawson. This is the easiest and fastest baking recipe ever–scones can be ready in 30 minutes.
