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.

Makes

12 Scones

Ingredients

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

Method
  1. Preheat oven to 220℃. Line a baking tray with baking paper.
  2. Coarsely chop up 10 to 12 Cooked Chestnuts, and combine with Sweet Chestnut Paste and Rum.
  3. 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.
  4. 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.
  5. Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
  6. Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.