Have I told you I love scones? I’m surprised that I hadn’t posted a savoury scone recipe before this! This savoury scones with seeds recipe is really basic and you can adapt it easily by adding grated cheese, chopped ham, herbs, etc.
As I mentioned before on my raisin scones recipe post I love to make scones for breakfast because you can make the dough the night before and then on the next day you roll it out and bake. Nothing like freshly baked bread, huh?! The reason why we can’t do this with bread dough with yeast is that the dough could “overproof”. In the proofing process the yeast digests food and produce CO2 (the gas that makes bread airy). If you let a dough overproof the gluten in the flour won’t be able to hold all that gas anymore and the dough will deflate. All of this goes away with scones because they use baking powder instead of yeast.
Seeds are great in bread! Or at least I think so, lol. I love their taste and running into them in the smooth crumb. I used a mix of poppy seeds and black and white sesame seeds. Of course you can replace them for your favourite seeds such as linseeds, chia or pumpkin seeds.
- 500 g all purpose flour
- 1 tsp sugar
- 2 tbsp baking powder
- 1 1/2 tsp salt
- 160 g unsalted butter cold and cut in cubes
- 240 ml milk you can use skimmed
- 1 tbsp poppy seeds
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds toasted
- Place the flour, sugar, baking powder, salt and butter in a bowl. Pinch the butter with your fingers mixing it with the rest of the ingredients until you get a texture that looks like wet sand and there are no large lumps of butter. If you feel that your hands are always really warm you might want to hold an ice cube for a while before you do this. This step can also be done in a food processor.
- Add the milk and mix in using a spatula until it doesn’t help anymore. Finish to incorporate the ingredients by mixing with your hands.
- Add the seeds and make sure they’re nicely mixed by using your hands. Don’t knead, though! We’re just making sure everything is incorporated. If you knead it will turn tough.
- Wrap in cling film (flatten out the dough, don’t make a ball) and place in the fridge for 30min.
- Take it out and roll it out on a floured surface until it’s 2cm or 3/4in thick.
- Cut them however you like: triangles, circles, hearts, etc. When you’re bringing the scraps of dough together to stretch it again make sure you mix it nicely. This dough is quite flaky so it’s a bit stubborn when you’re trying to mix it and wants to divide up again.
- Bake in a preheated oven at 180C / 350F on a baking tray with baking paper or silpat for 20-30min or until golden