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I had been making a sesame sauce for a large reception and had somehow ground too many sesame seeds. Making our scones the following morning, I thought it might be a good idea to add the ground seeds with oats to our normal mixture.
The results were really good, and we have been making sesame scones regularly ever since – they are wonderful served with honey. To bring out the flavour of the sesame, the seeds have to be roasted before you grind them in a coffee grinder or pestle.
230g plain flour
90g porridge oats
380g wholemeal flour
80g roasted and ground sesame seeds (white or black)
20g extra whole sesame seeds for decoration
2 rounded tbs baking powder
1 tsp salt
3 tbs light muscovado sugar
3 tbs honey
250g cold unsalted butter
1 cup milk
2 eggs, plus 1 extra egg for glaze
● Preheat oven to 190C. In a food processor or bowl, bring together the dry ingredients and the butter to form a breadcrumb mix.
● Pour this into a bowl if using a food processor. Mix the milk, honey and eggs together and pour into the bowl with the dry ingredients. Bring all this together into a firm dough.
● Roll out or pat the mixture to a thickness of three or four centimetres and cut into about 15 scones. Place on a lined baking tray, about two centimetres apart.
● Brush with the egg glaze and sprinkle whole seeds on top. Bake for 12-15 minutes until firm and golden.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘Breakfast, Lunch, Tea’ (Phaidon, £19.95)
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