Ang-Butter Scone. When we first saw this displayed at our local bakery, we had a similar reaction, "No way, that's actual butter!" The answer was yes, and we couldn't help but laugh and repeatedly say, Korea is crazy! For six months, we never even thought of reaching for it. But one day, I realized that this scone was always sold-out or down to the last few. I asked the manager, what's the craze about these? He answered, "Try one out, and you'll see...😄" So Katie and I split one. After our first bite, our eyes got big! 
It tasted soo good! Very different from what we were expecting. Contrary to expectation, it didn't taste like a block of butter. Instead, the creamy texture of the butter blended beautifully with the sweetness from the red-bean paste. Plus, you had the freshly baked scone which was soft and flaky. The three ingredients worked amazing together! We both understood at that moment why people liked it so much ... and at the same time, couldn't stop laughing about it. The owner was amused by our reactions and said, "I told you not to judge!"
Now, I'm skeptical that this would ever become a thing in the West. But I still wanted to share this recipe for those who want to try making scones or the sweet-red bean paste. If you ever come across this dessert at a Korean bakery, give it a go! Trust me, it'll at the very least... make you laugh 😆
(Note: The scone recipe is from CupcakeJemma - we tried a few out and her recipe gave the best results.)
Cooking notes:
- Feel free to add more sugar to the bean paste
- We suggest making the Sweet Bean Paste before baking the scones
- Or... simply buy the red-bean paste from a market (they sell it in small packages)
- Freeze the leftover beans in the freezer - use it as a filling in other baked goods
Seoul Bakery Best Seller: Ang-Butter Scone!
Ingredients
Fresh Scones
- All-Purpose Flour - 500 grams
- Baking Powder - 2 teaspoon
- Sugar - 2 Tablespoons
- Salt - 1 teaspoon
- Unsalted Butter - 110 grams
- Milk - 300 ml
Egg wash
- Egg - 1
Sweet Red Bean (Pat)
- Korean Red Beans Adzuki Beans - 500 grams
- Sugar - 250 grams 1 cup
- Salt - 4-5 shakes
Ang-Butter Scone
- Scone - 1
- Sweet Red Bean - small scoop
- Unsalted Butter - small scoop
Instructions
Make Sweet Red Bean Filling
- Wash the Adzuki beans and pick out any that look bad or rotten.
- Pour beans into a large pot. Then pour-in enough water to cover 1~1.5 inches above the beans. Bring the pot up to boil on a high heat. Once it's boiling, place the lid on. Then boil on high heat for 10 minutes.
- After 10 minutes, drain the water out through a sieve. Place the beans back into the pot. Refill the pot with fresh water - up to 1~1.5 inches above the beans. Place on high heat and bring back to a boil.
- Once its boiling, reduce the heat to a low. Let it gently boil on low heat - with the lid on - for 1 hour. (Note: Beans soak up alot of water! Check on your pot during the hour and pour-in more water. It may require 1-2 refills.)
- After 1 hour, the beans should be very soft. You should be able to smoosh one very easily with your fingers. If not, let it boil for longer.
- Drain the water once more through a sieve. Place the boiled beans back into the pot.
- Now pour the sugar (1 cup) into the pot. Mix the two evenly. (Note: You can add more sugar if you'd like based on your sweetness preference.)
- Place the pot back onto a low heat. We want the residual water from the beans to dissipate. As the liquid starts to boil again and reduce, use a spatula and mix the beans around. This will break the beans and turn it into a paste.
- When you're able to scrape the bottom of the pot and the paste doesn't move back quickly, you're done (reference video). Turn off the heat.
- Give a few shakes of salt over the beans - this accentuates the sweetness. Then stir-once more.
- Scoop and spread the bean paste onto a pan. Let it cool down completely.
- Store leftovers in the freezer.
Make Scone
- Take out a large mixing bowl and a sieve. Place the Flour (500g), Baking Powder (2 teaspoons), Sugar (2 Tablespoons) and Salt (1 teaspoon) through the sieve and into the mixing bowl.
- Next use a knife and chop up your butter into smaller cubes. (Note: The butter should be cold - best to place in the freezer for a while)
- Use your fingers to smoosh and break-apart the butter blocks in the flour. You want to get them evenly distributed into the flour. (Note: If you placed your butter in the freezer in the previous step, you can also use a cheese grater and grate it in into the flour)
- Now use your hands to make a small well in the middle of the flour. Place in cold milk at the center of the well. Then use a fork and stir, bringing more and more flour into the middle of the well. Once it begin to clump, shape it into a dough ball. Then move the dough ball to a cutting board or your kitchen counter.
- Use a roller and flatten the dough to 3 cm in height (check with a ruler). Then remember to flour the inside of a cookie cutter (our's was 6 cm in diameter) and punch out circular pieces. It should make 10-12 pieces.
- Crack one egg and beat it thoroughly. Use a brush and stroke the egg mixture over the top of your scones.
- Pre-heat your oven to 190°C (or ~375°F). Place parchment paper over a baking rack. Then place your scones on top. Bake in the oven for 20 minutes (keep an eye on it!)
- After 20 minutes, take them out and let it cool down.
Assemble Ang-Butter Scone
- Cut your scone in half.
- Place sweet red bean filling inside. Then place a cut of unsalted butter on top.
- Enjoy with a cup of tea (or coffee!)
Notes
- See video below for more details
SarahG says
I saw a picture of this sandwich with white bread and couldn't believe the ratio of bread to butter! I think this version with the scone looks delicious.