Taking a little break from my smorgasbord of sweets, I decided to go savory with flaky, buttery, and deliciously layered easy miso scones. They pack a rich umami punch with an underlying sweet earthiness all packed in buttery goodness.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Side Dish
Keyword: miso biscuits
Servings: 12scones
Calories:
Author: Natasha Minocha
Ingredients
1/2cup ( 110 gms)Butter, chilled, cut into cubesI use salted butter
2cups ( 240 gms) All-purpose flour
2tspBaking powder
1/2tspBaking soda
1.5tbspMiso paste
3/4cup (175 ml)Coconut MilkYou can use any milk you prefer
3tbspCilantro/Coriander, chopped
Topping
1tbspCream
1tbspBlack and white sesame seeds
Instructions
Preheat your oven to 220 C. Line a baking tray with parchment paper or Silpat.
Sift together the flour, baking powder, and baking soda in a large bowl.
Add the cubed butter and miso paste.
Rub the butter into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.
Don't worry if your mixture has some uneven sized flour-butter lumps.
Add in the milk and cilantro. Stir well with a fork.
Now use your hands to bring the dough together and turn it out on a well-floured surface.
Just fold the dough over itself 3-4 times and it will come together. There is no need to knead this dough.
Pat it into a rough square or rectangle. Use a sharp knife to cut into squares or triangles.
Carefully place on the prepared tray.
Brush with cream and sprinkle the sesame seeds on top.