Black Sesame Scones
By OcadoLife
Published on 18 July 2024
For a cream tea with a difference, try these Black Sesame Scones, created by Ayako Takei – founder of Kichiya patisserie in London. The black sesame seeds add a subtly nutty twist, and half the batch is flavoured with black tahini, adding depth and drama – but you can leave it out (or double it for all black) if you prefer. Time and servings
30 minsTotal time
15 minsPrep time
15 minsCooking time
Ingredients
- 300g self-raising white flour, plus extra for dusting
- 1.5 tsp baking powder
- 30g caster sugar
- 20g black sesame seeds
- 80g unsalted butter, diced
- 30g black tahini
- 80ml milk
- 80ml double cream
- 1 medium egg, beaten
- 227g tub clotted cream, to serve (optional)
- 340g jar strawberry jam, to serve (optional)
Method
Step 1
In a bowl, combine the flour, baking powder, sugar, sesame seeds and a pinch of salt. Rub in the butter with your fingers, until it resembles fine breadcrumbs.Step 2
Tip half the mixture into a separate bowl along with the black tahini. Divide the milk and cream between the 2 bowls and mix lightly with clean hands or a table knife to form 2 doughs.Step 3
One at a time, turn each dough out onto a floured work surface and fold over 2-3 times to smooth a little. Wrap each ball in cling film; chill for 15-30 mins.Step 4
Preheat the oven to 220°C/200°C fan/gas 7. Roll out each dough to 2.5 cm thick, then stamp out 8 rounds using a 58mm cutter, re-rolling the trimmings as needed.Step 5
Arrange on a lined baking tray; brush with beaten egg. Set aside for 10 mins to come to room temperature, then bake for 15 mins or until risen and golden.Step 6
Serve the scones warm or at room temperature, with clotted cream and strawberry jam, if liked. Leftovers will keep chilled in an airtight container for up to 5 days, or frozen for 1 month.