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.
Course: Side Dish
Keyword: miso biscuits
Author: Natasha Minocha
1/2cup ( 110 gms)Butter, chilled, cut into cubesI use salted butter
2cups ( 240 gms) All-purpose flour
3/4cup (175 ml)Coconut MilkYou can use any milk you prefer
1tbspBlack and white sesame seeds
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.