Sesame scones
© Kate Fichard

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.


Sesame scones


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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