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About this Recipe
I love reinventing the scone with new flavors, especially savory ones. Dukkah is an exotic spice blend, traditionally used as a dip for bread with olive oil. In these scones, it adds just a hint of hazelnut and a bold boost of cumin and coriander, plus some herbal accents. Fresh dill and shaved parmesan round out the flavor profile, with a touch of flaky salt on top. These hearty Dukkah scones are wonderful for brunch, snacking or in a weekday lunch box.
Instructions
1
For the Scones: Preheat the oven to 400 degrees F and position a rack in the lower third. Line a baking sheet with parchment and set aside.
2
In the bowl of a Cuisinart fitted with the blade attachment, combine the flour, sugar, baking powder, Dukkah, kosher salt and dill weed. Pulse to combine.
3
Add the butter and pulse until the butter pieces are pea sized. Do not over mix!
4
In a small bowl, combine the egg yolks and half and half, beat lightly and add to the flour mixture. Pulse until just combined and a loose dough is formed.
5
Transfer the dough to the center of the prepared baking sheet and, handling it as minimally as possible, form it into a disc about 7 inches across and 1 inch tall. resist the temptation to make it bigger!
6
Carefully cut the disc into wedges, just like a pie, and separate them.For the Glaze: In a small bowl, lightly beat the milk and egg for the glaze and brush it on top of the scones. Then sprinkle on the parmesan and flake salt.
7
Bake for 18-22 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
Ingredients
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