I am proud of my ‘Azuki Scones’. I think they are delicious, and they are one of my favourite Scones. However, my husband hates Sweet Azuki Paste. I know many Europeans people don’t enjoy Azuki Beans cooked very sweet like fruit jam. Today I was actually thinking of making Azuki Sones, which my husband won’t enjoy. Then I tried to make the same Scones but with Chestnut Paste. It was a really good idea. These Scones are absolutely delicious. My husband happily ate them, many of them.
2 cups Self-Raising Flour *plus extra
1/4 cup Caster Sugar
60g Cold Regular Salted Butter
1 pinch Salt
2/3 cup Milk
1/2 cup Sweet Chestnut Paste
1/2 cup coarsely chopped Cooked Chestnuts
1-2 teaspoons Rum *optional
- Preheat oven to 220℃. Line a baking tray with baking paper.
- Coarsely chop up 10 to 12 Cooked Chestnuts, and combine with Sweet Chestnut Paste and Rum.
- 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 Chestnut Paste mixture and gently combine evenly, adding extra Flour as required, and form a soft dough. DO NOT over-kneed the dough.
- 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.
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