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.
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
- Preheat oven to 220℃. Line a baking tray with baking paper.
- 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.
- 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.
- Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
- Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.