Here is another black sesame recipe to the list – Black Sesame Scones. I have been spending a good amount of time to research on ideas to infuse black sesame. After trying different desserts, I found black sesame is pungent, but it can easily lose its nutty flavor during baking. Instead, a subtle bitterness is left in the aftertaste, or the texture can get sandy. Scone is a simple, great breakfast or afternoon tea snack, and my experiment with black sesame in it turns out great. The nutty flavor from the black sesame powder remains with no bitter aftertaste.
To make things interesting, I also made the classic Cranberry Scones, along with two lactose-free, vegan spreads – Matcha Coconut and Coconut Brown Sugar. You can check here for the recipe of the spreads.
Black Sesame & Cranberry Scone
- 45g Unsalted Butter, cold
- 150g All Purpose Flour
- 20g Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg, beaten
- 49g Milk, or any milk alternatives
- 30g Dried Cranberries, diced
- 25g Black Sesame Powder
For Cranberry Scone:
For Black Sesame Scone:
Note: This recipe can make 6 scones of ONE flavor, not both.
- 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 the butter. This process allows to distribute 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 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 for about 3-4 times. Check out the tutorial video at the bottom of the page.
- Wrap the dough with a plastic wrap and put 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.