Welcome to my kitchen, fellow food lovers! Today, we're embarking on a delightful baking journey to create the most enchanting+Scones) you've ever tasted. These Japanese-inspired beauties combine the tender, flaky texture of classic scones with a luscious, sweet red bean paste filling, all crowned with a buttery streusel and a sprinkle of dried currants. Get ready to fill your home with the most inviting aroma and treat your taste buds to a truly unique experience!
📜 Ingredients
For the Scones:
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, very cold and cubed
1 large egg
¾ cup full-fat milk (plus 1-2 tablespoons for brushing)
1 teaspoon vanilla extract
For the Red Bean Filling:
1 cup ready-made sweet red bean paste (anko), halal certified
For the Streusel Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup (½ stick) unsalted butter, cold and cubed
2 tablespoons dried currants (or small raisins)
📝 Instructions
- Prepare the Scone Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Combine Wet Ingredients: In a separate small bowl, whisk together the egg, ¾ cup milk, and vanilla extract.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
- Assemble the Scones: Lightly flour a work surface. Turn the dough out and gently bring it together. Divide the dough into two equal halves. Roll or press one half into an 8-inch round circle, about ½-inch thick. Spread the red bean paste evenly over this round, leaving a ½-inch border. Place the second half of the dough on top and gently press to seal the edges.
- Cut the Scones: Gently transfer the dough round to a parchment-lined baking sheet. Using a sharp knife or bench scraper, cut the large circle into 8 wedges, like a pizza. Do not separate them yet.
- Prepare the Streusel: In a small bowl, combine the streusel flour and sugar. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until a crumbly mixture forms.
- Top and Bake: Brush the top of the scone dough with 1-2 tablespoons of milk. Sprinkle the streusel topping evenly over the entire round, then scatter the dried currants on top.
- Bake: Preheat your oven to 400°F (200°C). Bake for 20-25 minutes, or until the scones are golden brown and cooked through.
- Serve: Once baked, let them cool slightly on the baking sheet before carefully separating the wedges. Serve warm or at room temperature.
💡 Chef's Tips
- For extra flaky scones, ensure all your dairy ingredients (butter, milk) are very cold. You can even cube the butter and put it back in the freezer for 10-15 minutes before using.
- Don't overmix the scone dough! Overmixing develops the gluten, leading to tough scones instead of tender ones. Mix just until combined.
