My really good friend Jackie made this recipe for me that she got from her friend Allison at law school. She made these for me one morning that she visited and they were incredible! The red mung beans you can find at your local Asian market. They are slightly sweet and give these scones a great flavor. Other fillings work well– try some chocolate chips or blueberries! They are rich, buttery, and flaky. Treat yourself to a nice breakfast this weekend!
Allison’s Red Bean Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter
- 1/2 cup sweet red mung beans (should come in a jar with some extra liquid that you should partially drain out)
- 1/2 cup sour cream
- 1 large egg
Mix flour, sugar, baking powder, baking soda and salt. Grate butter in flour mixture on the large holes of a box grater (this makes it easier to incorporate into the mixture, but you could also just cut the butter into really small pieces) and mix with fingers until mixture resembles coarse meal, then stir in red beans.
In a small bowl, whisk sour cream & egg.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.
Press dough into a ball – making sure the entire mixture is moist.
On a lightly floured surface, pat dough into a 7-8in circle about ¾ inch thick. You can use parchment paper to help work with dough into a circle. Cut into 8 triangles and bake about 1 inch apart on cookie sheet for 15-17 minutes.