Black Sesame Butter Scones

Quick answer

Total time: 38 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Black sesame butter scones are made by mixing ground black sesame into cake flour, then bringing the dough together with cold butter, heavy cream, and egg.

The sesame gives the crumb a grey tint and a pronounced roasted aroma, while the baked edges turn golden and lightly cracked. Whisk the flour, sesame, sugar, baking powder, and salt first so small dark clumps are broken up and the leavener is evenly distributed. Rub 1 cm cubes of cold butter into the flour quickly, leaving pea-sized pieces. If the mixture starts to look greasy, a short refrigerator pause keeps the butter firm. Pour in the cream and egg and fold until the dough is about 80 percent combined. Press the rough mass together on the work surface without kneading, then shape it into a 2.5 cm-thick round. This light handling preserves the irregular butter pockets and keeps the interior tender. Cut the round into 8 wedges, space them apart on the tray, and bake at 200C. The scones are ready when the tops are golden and small cracks appear around the edges. Move them to a rack and cool for 10 minutes before serving so the crumb can settle while the exterior remains crisp.

Ingredients

servings

IngredientAmountUnit

cake flour250 gg

ground black sesame35 gg

sugar40 gg

baking powder8 gg

unsalted butter90 gg

heavy cream110 mlml

egg1 eaea

salt2 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven fully to 200°C and line a baking tray with parchment paper.

Cut the butter into 1cm cubes first, then keep it cold in the refrigerator until the flour mixture is ready.
2

Season

In a large bowl, whisk 250g cake flour, 35g ground black sesame, 40g sugar, 8g baking powder, and 2g salt.

Break up any sesame clumps so the dough bakes with an even grey crumb.
3

Prep

Add the 90g cold butter and rub it in quickly with your fingertips until most pieces are pea-sized.

If the mixture feels greasy or the butter softens, chill it briefly before continuing.
4

Prep

Whisk 110ml heavy cream with 1 egg, pour it over the flour mixture, and fold with a spatula.

Stop when the dough is about 80 percent combined, with a few dry streaks still visible.
5

Prep

Transfer the rough dough to the work surface and press it together without kneading.

Pat it into a 2.5cm-thick round, cut it into 8 wedges, and place them on the tray with space between pieces.
6

Heat

Place the scones on the tray with space between them and bake at 200C for 16 to 18 minutes.

Remove them when the tops are golden and the edges have small cracks, then cool on a rack for 10 minutes before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ground black sesame gives the crumb a grey tint and roasted aroma.
Finish cue: Remove them when the tops are golden and the edges have small cracks, then cool on a rack for 10 minutes before serving.
Storage and reheating: If the mixture starts to look greasy, a short refrigerator pause keeps the butter firm.