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.
Dukkah Scones
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.
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.
Ingredients
For the Scones:
- 2 cups all-purpose or gluten-free flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Dukkah - Hazelnut
Dukkah - HazelnutA traditional blend from Egypt, this savory mix of herbs, spices, salt and nuts offers unique flavor and texture. Present freshly ground Dukkah alongside olive oil as a flavorful dip... - 1/4 teaspoon Diamond Crystal - Kosher Salt
Diamond Crystal - Kosher SaltDiamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ... - 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:
Preparation
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.
Preheat the oven to 400 degrees F 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 over mix!
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.
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.
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.
Bake for 18-22 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
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Dukkah Scones
| Breakfast, Brunch, Bread & Pasta, Snacky Bits
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.
Amanda Bevill
Amanda Bevill
