Sweet, flaky, and impossibly tender, these black sesame scones make the perfect breakfast or afternoon snack!

As you might have guessed from yesterday’s post, I’m having a moment with green tea. It’s funny because I’ve never been a huge tea drinker. And in fact, my friend Peter would tell you that when I do drink tea, I do it all wrong: I don’t steep it nearly long enough, and when I remove the tea bag I squeeze it, which is evidently like the tea equivalent of putting ice in your wine. The horror!

But lately, everyday I’ve been having a big mug of (albeit improperly brewed) green tea with a drizzle of honey, and it’s pretty much the best thing ever. Naturally, drinking so much tea has me thinking of tea-related foods…like scones!

Nothing goes better with tea than scones. And I would argue that, more specifically, nothing goes better with green tea than these black sesame scones.

I made these on a drizzly Wednesday, and I honestly can’t remember the last time I enjoyed myself so much in the kitchen. Baking is of course my first love, and there is something about making scones that I find especially satisfying. It has to do with working the cold butter into the flour with my fingers. It’s methodical and intuitive, and it always leads me into this very calm, mindful state of mind. Kind of like…drinking tea?

This is a very straightforward recipe for buttermilk scones that are incredibly tender, flaky, and tangy. The black sesame seeds add a lovely toasty flavor, and I think they look so pretty speckled throughout the dough. Since I can never leave well enough alone, I added a sweet vanilla glaze and an extra sprinkle of sesame seeds on top.

Black Sesame Scones

2016-04-30 23:37:21

Serves 12

These scones are best eaten the day they are baked. They are delicious plain, but you could also split and spread them with a bit of tahini.

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For the scones

1. 3/4 cup (1 1/2 sticks) unsalted butter
2. 3 cups all-purpose flour
3. 1/4 cup granulated sugar
4. 2 tablespoons black sesame seeds
5. 2 1/2 teaspoons baking powder
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon kosher salt
8. 3/4 cup buttermilk
9. 2 large eggs, divided
10. 1/2 teaspoon vanilla extract

For the glaze

1. 1 cup confectioners' sugar
2. 2-3 tablespoons milk
3. 1/2 teaspoon vanilla extract
4. 2 tablespoons black sesame seeds

Instructions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Dice the butter into small cubes and transfer them to a small bowl. Put the bowl in the freezer for 10 minutes.
3. In a large bowl, combine the flour, sugar, sesame seeds, baking powder, baking soda, and salt. Sprinkle the chilled butter cubes over the flour mixture. With clean fingers, work the butter cubes into the flour, pinching and rubbing, until well incorporated and the mixture resembles a coarse meal. (This will take a good 4 to 5 minutes.)
4. In a large measuring cup, beat the buttermilk, 1 egg, and vanilla. Pour over the flour mixture and stir just until a sticky dough starts to come together. Turn the dough out onto a lightly floured work surface and knead 10 to 15 times. Pat the dough into a 1-inch thick square and cut it into 12 smaller squares. Transfer to the baking sheet.
5. Beat the remaining egg in a small bowl to make an egg wash and brush some of it over the tops of the scones. Bake until puffed and golden brown, about 18 minutes.
6. To make the glaze, combine the confectioners' sugar, milk, and vanilla in a small bowl and whisk until smooth. Drizzle over the scones and sprinkle with the sesame seeds.

By Turnip the Oven

Turnip the Oven http://turniptheoven.com/