The Dynamic Duo
Name a more iconic duo of Asian flavors than matcha and red bean. No. You can’t. There is nothing more powerful than matcha and red bean combined together. If you’ve read my Matcha Smoothie Bowl post, you’d know that matcha is my absolute weakness — specifically when it’s used in sweets. I could have it a million times over, and it would still be my go-to. If I see it on a menu, I have to get it. There is no other option! With that being said, I’m so excited to share these Matcha & Red Bean Scones with ya’ll today! They are so delicious and would go phenomenally with a hot cup of tea! Check out the recipe down below, and if you do make these Matcha & Red Bean Scones, let me know what you think in the comments down below! Happy baking!
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Matcha & Red Bean Scones
Ingredients
- 1 (4 oz) Stick Cold Unsalted Butter
- 2 1/2 cups All Purpose Flour
- 1/2 cup + 2 tbsp Granulated Sugar
- 1 1/2 tbsp Matcha
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1/2 cup + 2 tbsp Heavy Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Red Bean Paste
- 2 tbsp Black Sesame Seeds
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Grate the butter so that you get shreds of cold butter. Place the grated butter into the freezer to chill while you prepare the remaining ingredients.
- In a large bowl, whisk together the flour, sugar, matcha, baking powder, baking soda, and salt until everything is evenly distributed.
- In a small bowl, whisk the egg, 1/2 cup and 1 tablespoon of the heavy cream, and vanilla extract.
- Add the grated butter into the flour mix and gently toss the ingredients together, breaking up any large clumps of butter. Mix until the butter is evenly distributed into the dry ingredients.
- Create a well in the center of the bowl of flour. Pour the heavy cream mixture into the well. Use a rubber spatula to combine the wet and dry ingredients together. When it becomes too difficult to mix, begin using your hands to knead the dough together into a ball.
- Dust a clean surface with flour. Turn the dough onto the floured surface and gently pat it down to a rectangular shape. Lightly dust the top of the dough with flour then roll it out into a 8 inch x 10 inch rectangle. Make sure that the dough is positioned so that the longer sides are on the top and bottom and the shorter sides are on the left and right.
- Spread the red bean paste onto the top half of the rectangle in an even layer. Fold the bottom half of the dough onto the top half so that it lays over the red bean paste and gently press down so that it adheres to the paste. Use a sharp knife to cut the dough in half. Then cut each half in half so that you have 4 small rectangles. Cut each rectangle in half diagonally so that you end up with 8 triangular scones.
- Place the scones onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Cover the baking sheet with plastic wrap and place it into the fridge to chill for 30 minutes.
- While the scones chill, preheat the oven to 400˚F
- Remove the plastic wrap from the baking sheet and brush the remaining tablespoon of heavy cream onto the tops of the scones. Sprinkle the black sesame seeds on top. Bake the scones in the oven for about 18-20 minutes.
