Baking
Maple Tahini Chocolate Scones
Yield: 8
Ingredients
Recipe
- 30 g Sesame Seeds, roasted
- 100 g Dark Chocolate, chopped
- 240 g Flour
- 40 g Sugar
- 4 t Baking Powder
- 1 t Baking Soda
- 95 g Butter, cold
- 50 g Maple Syrup
- 60 g Tahini
- 100 g + 2 T Heavy Cream
Glaze
- Powdered Sugar
- Maple Syrup
- Almond Milk
Instructions
- 1
Combine flour, sugar, baking powder and baking soda.
- 2
Add cold butter in chunks; mix by hand till pea sized.
- 3
Mix in tahini, maple syrup and heavy cream just until combined.
- 4
Add mix-ins.
- 5
Transfer dough to a work surface, shape into a rectangle.
- 6
Cut in half, stack, repeat.
- 7
Shape into a circle/rectangle, wrap and chill 30 minutes.
- 8
Cut into scone shapes, place on two lined sheets.
- 9
Bake on 420 for 15-20 minutes until golden.
- 10
Combine glaze; cool a bit, then glaze.