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, 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.


12 Scones


2 cups Self-Raising Flour *plus extra
1/4 cup Caster Sugar
60g 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

  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.