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 smoked salt on top. These hearty dukkah scones are wonderful for brunch, snacking or in a weekday lunch box.
For the scones
- 2 cups all-purpose or gluten-free flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Dukkah
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh dill weed, chopped
- 6 tablespoons unsalted butter, cubed
- 3/4 cup half and half
- 2 large egg yolks
For the glaze
- 1 large egg
- 1 tablespoon milk
For the topping
- Preheat the oven to 400 degrees and position a rack in the lower third. Line a baking sheet with parchment and set aside.
- 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.
- Add the butter and pulse until the butter pieces are pea sized. Do not overmix!
- 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.
- 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!
- Carefully cut the disc into wedges, just like a pie, and separate them.
- 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.
- Bake for 18-22 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
This is an adaptation of my all time favorite go-to Classic Cream Scone recipe from Fine Cooking. It never fails. 🙂
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