Dukkah Crusted Scones

Name: Dukkah Crusted Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ½ tsp (3 g) fine sea salt; 6 tbsp (85 g) unsalted butter, cold, cut into small cubes; ¾ cup (180 g) plain Greek yogurt, at cool room temperature; 1 whole (50 g) large egg, at room temperature; 4 tbsp (32 g) dukkah spice blend, finely ground or crushed; 1 tbsp (15 ml) sesame oil, toasted

From the MyKitchenBank Kitchen

Tender, flaky scones with a nutty, spiced dukkah crust and a tangy crumb from Greek yogurt. Perfect warm with labneh, hummus, or soft cheese. The dukkah—a toasted hazelnut, sesame, and spice blend—adds earthy depth and satisfying crunch to these savory quick breads.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C).
Keep butter cold until you're ready to cut it in.
Have all ingredients at cool room temperature except the butter.
Make or source your dukkah spice blend ahead if you don't have it on hand.

1
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 1.5 tsp (7.5 g) baking powder, and 0.5 tsp (3 g) fine sea salt.
- Make a well in the center.
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Ready when: Dry ingredients are evenly combined with no lumps of baking powder.
Tip: Sift the dry ingredients if your baking powder is clumpy to ensure even leavening.
2
Cut in cold butter
- Add 6 tbsp (85 g) cold cubed butter to the flour mixture.
- Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until it resembles coarse sand with some pea-sized pieces of butter remaining.
- This takes about 2–3 minutes.
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Ready when: Mixture looks like coarse breadcrumbs with visible pea-sized butter pieces.
Tip: Keep your hands cool and work quickly so the butter stays cold; cold butter creates flaky layers.
3
Add yogurt and egg
- In a small bowl, whisk 0.75 cup (180 g) cool Greek yogurt with 1 large egg (50 g) and 1 tbsp (15 ml) toasted sesame oil until just combined.
- Pour this mixture into the well in the dry ingredients and gently fold with a spatula until a shaggy dough forms, about 1 minute.
- Do not overmix; some flour streaks are okay.
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Ready when: Dough is shaggy with just a few dry flour streaks and pulls together when pressed.
Tip: Overmixing develops gluten and toughens the scones; stop while it still looks slightly rough.
4
Shape the dough
- Turn the dough out onto a lightly floured work surface.
- Gently pat it into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick, handling it as little as possible.
- Do not knead.
- Place the round in a 9-inch (23 cm) round cake pan or on a parchment-lined baking sheet.
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Ready when: Dough is shaped into a cohesive round and sits evenly in the pan.
Tip: Use a bench scraper or light touch; heavy handling breaks the flaky structure.
5
Score and brush
- Using a sharp knife, score the dough into 8 equal wedges (like a pie) without cutting all the way through—score about halfway down.
- In a small bowl, whisk together the remaining egg with 1 tsp water.
- Brush the egg wash generously over the top of the dough, making sure to coat the scored edges.
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Ready when: Dough is scored into 8 equal wedges and evenly coated with glossy egg wash.
Tip: Brush the egg wash into the score marks so the crust becomes extra golden.
6
Apply dukkah crust
- Immediately sprinkle 4 tbsp (32 g) finely ground or crushed dukkah spice blend evenly over the egg-washed dough, gently pressing it so it adheres.
- Make sure to coat the top and edges generously.
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Ready when: Dukkah adheres to the dough in an even golden-brown coating.
Tip: If your dukkah is chunky, crush it slightly with a mortar and pestle so it sticks better.
7
Bake sconesOven 400°F / 205°C
- Bake at 400°F (200°C) for 16–18 minutes until the tops are deep golden brown and a skewer inserted into a scone comes out with just a few moist crumbs.
- The scones should feel firm to a gentle tap and smell nutty and toasted.
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Ready when: Tops are deep golden brown, and a skewer comes out with a few moist crumbs, not wet dough.
Tip: Do not overbake; they continue to firm up as they cool. If underbaked, the interior will be gummy.
8
Cool and serve
- Let the scones cool in the pan for 5 minutes, then carefully separate them along the scored lines and transfer to a wire rack.
- Serve warm or at room temperature within 2 hours with labneh, hummus, soft cheese, or butter.
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Ready when: Scones are cool enough to handle and separate cleanly at the score lines.
Tip: Serve scones while still slightly warm to enjoy the best texture and nutty aroma.

Good to know

Tips

Greek yogurt is key: it adds moisture and a subtle tang that balances the earthiness of dukkah while keeping the crumb tender. Regular yogurt or sour cream works, but Greek yogurt's thickness is ideal.
The dukkah should be finely ground or lightly crushed so it adheres well to the dough; coarse pieces may fall off during baking.
Serve warm scones with labneh (strained yogurt), hummus, soft cheese like burrata, or even a drizzle of good olive oil. They pair wonderfully with soups, salads, or as a vehicle for spreads.
If you don't have dukkah on hand, make a quick version by toasting ¼ cup hazelnuts, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp cinnamon, and ¼ tsp cayenne in a dry skillet, then grinding or pounding until coarsely combined.

Make ahead

Dukkah can be made up to 2 weeks ahead and stored in an airtight container. The scone dough can be shaped and frozen, unbaked, for up to 3 days; bake directly from frozen, adding 2–3 minutes to the baking time.

Storage & reheating

Store cooled scones in an airtight container at room temperature for up to 1 day. Refrigerate for up to 3 days and reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through. Freeze baked scones for up to 2 months; thaw and reheat as above. Do not microwave, as they will become tough.

Substitutions

plain Greek yogurt → plain full-fat yogurt or sour cream. Use the same volume; sour cream may create a slightly tangier, denser scone.
sesame oil → olive oil. Use mild extra-virgin or regular olive oil for a more Mediterranean flavor; toasted sesame adds nuttiness that pairs beautifully with dukkah.
dukkah spice blend → za'atar spice blend. Za'atar is brighter and more herbaceous; use the same amount for a different but complementary flavor.
unsalted butter → cold coconut oil or shortening. Both create flaky scones; coconut oil adds a subtle sweetness that contrasts with the savory spices.