Monday, January 14, 2013

Red Bean Scone

This is my husbands favorite scone.  He loves most everything with red bean, so I thought I would try adding them to a scone.  They turned out just fine.  The red bean paste that I use in this recipe is already sweetened.  They provide additional sweetness to the scones.  I like making a batch of this dough and freezing them.  I just pop in a few slices onto a baking pan in the morning and we have fresh scones with our coffee.  Here's the recipe:

1 1/2 cup red bean paste

In a container, mix together:
1 cup sour cream
1 teaspoon baking soda

In another container, mix together:
1 large egg
1 teaspoon vanilla

In a large bowl, mix the dry ingredients together:
4 cups all purpose flour
1 1/2 teaspoon baking powder

In your electric mixing bowl, mix at low speed:
1 cup softened butter
1/2 cup sugar

Then add the egg mixture to the mixing bowl and mix/stir a few more seconds at low speed.

Then add the dry ingredients to the mixing bowl and mix/stir a few more seconds at low speed until flour mixture is lumpy.

Then finally add the sour cream mixture to the mixing bowl.  Stir a few more seconds at low speed until the you get a loose and lumpy dough.  Do not overmix.  It should be lumpy, not smooth.

Place the dough onto a floured surface.  Form a ball then roll to a flat rectangle about 1 inch thick.  Spread a quarter of the red bean paste onto the dough.  Then fold the dough in half.  Roll again to 1 inch and spread another quarter of the red bean paste.  Repeat 1 more time until all the red bean paste is incorporated.

Finally, cut the dough into squares or triangles.  These are ready to bake or freeze for later use.  Bake these at 350 degrees F.  They are done in about 15 minutes or until you see their surface crack.