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Easy Miso Scones
These Miso Scones are flaky, buttery, and super delicious. They pack a rich umami punch with an underlying sweet earthiness all packed in buttery goodness!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Side Dish, Snack
Cuisine:
American
Servings:
12
scones
Calories:
183
kcal
Author:
Natasha Minocha
Ingredients
1/2
cup
Butter, chilled, cut into cubes
I use salted butter
2
cups
All-purpose flour
2
tsp
Baking powder
1/2
tsp
Baking soda
1.5
tbsp
Miso paste
3/4
cup
Coconut Milk
You can use any milk you prefer
3
tbsp
Cilantro/Coriander, chopped
Topping
1
tbsp
Cream
1
tbsp
Black and white sesame seeds
US Customary
-
Metric
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.
Bake for 14-15 minutes, or until golden brown.
Let cool for a few minutes. Serve warm. Enjoy!
Nutrition
Serving:
1
Scone
|
Calories:
183
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
22
mg
|
Sodium:
260
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
267
IU
|
Vitamin C:
0.2
mg
|
Calcium:
49
mg
|
Iron:
2
mg