Strawberry Scones with toasted sesame seeds
Ingredients
- 2 T sesame seeds (plus more for sprinkling)
- 140 g whole wheat plain flour
- 140 g plain white flour
- 1/4 c chopped freeze-dried strawberries
- 36 g sugar
- 2.25 t baking powder
- 1.25 t sea salt
- 84 g unsalted butter (cold, cut into pieces)
- 140 g fresh strawberries (1/4" dice)
- 1 egg
- 177 mL whipping cream (plus more for brushing)
- preserving sugar (for sprinkling)
Method
Equipment: 1x baking sheet + 1x large bowl
1. Preheat oven to 400F.
Toast the sesame seeds
2. Spread sesame seeds on a small baking sheet and toast, shaking pan occassionally, until golden, about 5 minutes.
3. Transfer to a work surface and let cool slightly. Then finely chop.
Make dough
4. In a large bowl, mix together flours, chopped sesame seeds, freeze-dried strawberries, granulated sugar, baking powder, and salt.
5. Cut in the butter until the mixture resembles coarse meal with a few pea-sized pieces remaining.
6. Add fresh strawberries; toss to combine.
7. Make a well in the center of the mixture. Add egg and whisk it thoroughly. With a fork, stir the cream into the egg.
8. Stir the egg-cream mixture into the flour mixture until just combined. Do not overmix; there will be some loose flour on the bottom of the bowl.
Form
9. Transfer dough to a work surface and fold a few times to incorporate the loose flour.
10. Transfer dough to a parchment-lined baking sheet. Pat into a round about 8" diameter by 1" thick. Freeze for 10 minutes.
11. Remove from freezer. Cut the round into 10 wedges.
12. Separate on the baking sheet to leave about 3/4" between each wedge (to allow space to rise).
13. Brush each scone with cream. Sprinkle with preserving sugar and sesame seeds.
Bake
14. Place in oven. Reduce temperature to 375F and bake until golden brown, about 25-30 minutes. Rotate once, halfway through.
15. Let cool on sheet at least 15 minutes.
16. Serve warm or room temperature.
Notes
Notes from source: Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature for up to 1 day. Reheat in a 350F oven to refresh.