Japanese Sesame Scones


Japanese Sesame Scones


500g self-raising flour, plus a little more for dusting

125g salted butter

150ml milk

1 tsp salt

1/2 tsp pepper

200ml milk

200g mature cheddar

2 tsp wasabi

1 egg, for the mix

2 tbsp black sesame seeds, plus extra for sprinkling

2 tbsp white sesame seeds, plus extra for sprinkling

1 egg yolk, for brushing the top


Pre heat oven to 200c.

Pour the flour into a large mixing bowl and add the butter and seasoning. Using your fingertips rub the butter into the flour to create a crumbly texture.

Add the cheese, black and white sesame seeds, egg, milk and wasabi, then mix together to form a soft dough that will hold its shape.

Transfer the mix to a lightly floured work surface. Shape the dough into a ball and then press the dough down to 1-inch-thick, using a cutter, cut out the scones and transfer onto a baking tray.

Brush the top of the scones with a beaten egg yolk, and sprinkle over some black and white sesame seeds.

Bake for 15 minutes or until they are golden on the top and base of the scone.

Serve warm with butter and a fresh pot of tea.

Products used

Taylor Pro Black Glass Digital Dual 5Kg Kitchen Scale

MasterClass Vitreous Enamel Baking Tray

KitchenCraft Set of Six Double Edged Biscuit / Pastry Cutters

KitchenCraft Deluxe Stainless Steel 21.5cm Bowl

Colourworks Brights Green Silicone-Headed Angled Pastry / Basting Brush