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5 from 2 votes

Seoul Bakery Best Seller: Ang-Butter Scone!

A best-seller in Seoul Bakeries! 
Course: Medium
Servings: 10 scones


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


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!)


  • See video below for more details