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Black Sesame Scones

May 2, 2016 5 Comments

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

Black Sesame Scones

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.

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?

Black Sesame Scones

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/
These simple black sesame scones are sweet, flaky, and impossibly tender. If you love to curl up with a mug of tea and an afternoon snack, this recipe is for you!

Filed Under: Bread, Breakfast Tagged With: scones, sesame

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Comments

  1. Kylee from Kylee Cooks says

    May 2, 2016 at 1:23 pm

    I’m a big tea drinker, comes from growing up in New Zealand (very british). Scones are the perfect accompaniment to tea. I love the use of the black sesame seeds – so different from the usual scone with jam and cream (usual to ME, anyway).

    Looks very good!

    Reply
  2. Sherri @ Watch Learn Eat says

    May 2, 2016 at 1:35 pm

    You’re right; these would be perfect with tea, even iced tea if it’s a hot day. I love the idea of suing the black sesame seeds. These scones look and sound amazing! 🙂

    Reply
  3. Beth @ Binky's Culinary Carnival says

    May 2, 2016 at 1:46 pm

    They look amazing! I’ve never made scones! They look like they have an orange glaze on the top but I didn’t see that in the ingredients. Is that just the lighting? I’m intrigued!

    Reply
  4. Michelle @ Giraffes Can Bake says

    May 2, 2016 at 1:56 pm

    I don’t drink regular tea, which I get judged for because I’m English. But I love a big mug of green tea in the afternoon – now I wish I had some of these scones to go with it! Loving the addition of black seasame seeds – I bet the flavour is divine.
    And I totally agree, baking can be so therapuetic – that’s where my love of baking started, I would do it when I was stressed.

    Reply
  5. Tracy | Baking Mischief says

    May 2, 2016 at 2:32 pm

    There really is nothing like baking in a warm kitchen with a grey day outside. These are such beautiful scones! I’ve never used black sesame seeds before, but they look so pretty and dramatic against the golden scone. I’ll have to see if I can track some down!

    Reply

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Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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