Tahini and Honey Scones
Tender, golden scones with a nutty tahini crumb, a touch of honey sweetness and a crunchy toasted sesame crust, finished with a glossy honey brush. Wonderful warm with butter or alongside strong coffee or mint tea.
Steps
Before you start
- Stir the jar of tahini very well before measuring; the oil separates and the bottom can be thick and dry.
- Cut the butter and chill it, along with the milk, until you are ready to use them. Cold fat gives flaky, tall scones.
- Measure the flour by weight if you can: spoon it into the cup and level it, never scoop and pack.
- The oven preheats while the shaped scones chill, so you don't need to turn it on yet.
Toast the sesame seeds
- Place the sesame seeds in a small dry skillet over medium-low heat.
- Stir constantly for 2–3 minutes.
- Tip them onto a plate to cool.
- Divide them: 1 tablespoon for the dough, 2 tablespoons for the topping.
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Ready when: Seeds are pale golden and smell nutty
Tip: Seeds burn in seconds once they start to color. Move them to a cool plate right away.
Mix dry ingredients
- Line a large baking sheet with parchment.
- In a large bowl, whisk together the flour, baking powder, salt and sugar until evenly combined.
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Ready when: No streaks or lumps of baking powder remain
Rub in the butter
- Add the cold butter cubes.
- Using your fingertips, quickly flatten and rub the butter into the flour until the mixture looks like coarse crumbs with some pea-size pieces left.
- Stir in 1 tablespoon of the toasted sesame seeds.
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Ready when: Mixture resembles coarse breadcrumbs with small visible butter pieces
Tip: If your hands are warm, run them under cold water and dry them first so the butter doesn't melt.
Whisk the wet mixture
- In a small bowl, whisk the tahini and honey together until smooth.
- Gradually whisk in the egg and ½ cup (120 ml) cold milk until fully blended and glossy.
- It may look slightly separated at first; keep whisking.
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Ready when: Mixture is smooth, uniform and pourable
Tip: Cold milk can make tahini seize. Add it slowly while whisking.
Form the dough
- Make a well in the dry ingredients and pour in the wet mixture.
- Use a spatula to fold until the dough just comes together in shaggy clumps, about 20 strokes.
- If dry flour remains at the bottom, add 1 tablespoon more milk.
- Do not overmix.
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Ready when: Dough is soft and slightly sticky with no large dry patches
Tip: Overmixing develops gluten and makes tough scones.
Shape and cut
- Turn the dough onto a lightly floured surface.
- Knead gently 3–4 times, then pat into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick.
- Cut into 8 wedges with a floured bench scraper or knife.
- Place wedges 2 inches (5 cm) apart on the lined sheet.
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Ready when: Round is even in thickness with clean, straight cuts
Tip: Press the knife straight down rather than dragging it, which seals the edges and limits rise.
Brush and chillOven 425°F / 220°C
- Brush the tops with the 1 tablespoon reserved milk and sprinkle with the remaining 2 tablespoons toasted sesame seeds, pressing lightly so they stick.
- Refrigerate the tray for 15 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 425°F (220°C).
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Ready when: Scones feel firm to the touch
Bake the sconesOven 425°F / 220°C
- Bake at 425°F (220°C) for 15–17 minutes, rotating the tray once halfway through, until the scones have risen, and the tops and bottoms are deep golden brown.
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Ready when: Deep golden brown, and a toothpick in the center comes out clean
Tip: Tahini browns quickly. If the bottoms darken early, slide a second baking sheet underneath.
Glaze with honey
- As soon as the scones come out of the oven, brush the tops lightly with the warmed honey.
- Avoid brushing off the sesame seeds.
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Ready when: Tops look glossy
Tip: Glazing while hot lets the honey sink in slightly and set into a thin shine.
Cool briefly
- Transfer the scones to a wire rack and let them cool for 15 minutes.
- They are best served warm, split and spread with butter or extra honey.
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Ready when: Scones are warm, not hot, and firm when gently squeezed
Good to know
Tips
- Use a runny, well-stirred tahini made from roasted sesame; very thick or old tahini makes a dry dough.
- Handle the dough as little as possible. A slightly shaggy, sticky dough gives the most tender scones.
- Cut straight down and do not twist the knife, so the layers can rise evenly.
- For extra sesame flavor, drizzle with a mixture of 1 tablespoon tahini and 1 tablespoon honey after cooling.
Make ahead
"Shape and cut the scones (through step 6), then freeze on the tray until solid, about 1 hour, and transfer to a freezer bag for up to 1 month. Brush with milk, add sesame seeds, and bake straight from frozen at 425°F (220°C) for 18–20 minutes."
Storage & reheating
"Room temperature in an airtight container for up to 2 days. Freeze baked scones, wrapped well, for up to 2 months. Reheat room-temperature or thawed scones at 350°F (175°C) for 5–8 minutes until warm. Refrigeration is not recommended as it dries them out."
Substitutions
- honey → date syrup (silan) or maple syrup. Date syrup gives a deeper, caramel flavor; use the same amount for both the dough and glaze.
- whole milk → plain oat milk or buttermilk. Use the same amount. Buttermilk makes a slightly tangier, more tender scone.
- unsalted butter → cold vegan butter or chilled coconut oil. Use the same weight and keep it cold. Swap the egg for 3 tablespoons extra milk if making dairy-free and egg-free, though the scones will be a little denser.
- white sesame seeds → a mix of black and white sesame seeds. Black sesame adds contrast and a slightly more bitter note.