Black Sesame & Cranberry Scone
Ingredients
- 45 g unsalted butter cold
- 150 g all-purpose flour
- 20 g sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg beaten
- 49 g milk or any milk alternative
Cranberry Scone
- 30 g dried cranberries diced
Black Sesame Scone
- 25 g black sesame powder
Instructions
- In one bowl, combine all-purpose flour, sugar, salt, and baking powder.
- Cut the unsalted butter into small cubes. Add into the dry ingredients. Use a pastry blender to cut in the butter. This process allows distributing the butter evenly onto the dry ingredients. If you don’t have a pastry blender, your hands or a fork will do the work too. You will end up with a bowl of powdery mixture.
- Add in diced dried cranberries OR black sesame powder. Mix until combine.
- In a small bowl, use 33g of the egg and combine with milk or any milk alternatives. Set the leftover egg aside.
- Add the egg mixture into the flour mixture. Mix until a soft dough is formed.
- Place the dough on a lightly floured surface. Cut the dough in half, stack them, and press it down. Repeat this process about 3-4 times. Check out the tutorial video at the bottom of the page.
- Wrap the dough with plastic wrap and put it in the fridge for about 20 minutes.
- Preheat the oven to 200 °C or 392 °F.
- Flatten the dough to about 1 to 2 cm thick. Use a round cookie cutter to cut the dough.
- Line the baking sheet with parchment paper. Place the scones on it.
- Lightly brush egg on top of the scones. You can just use the leftover egg.
- Bake for 10 minutes. Then lower the heat to 180 °C or 356 °F and bake for another 6 minutes.
- Place them on cooling tray. Ready to serve them.
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