Korean Ginger Honey Scones with Sesame Seeds

Ingredients

• id: flour metric: 320g imperial: 2 2/3 cups name: all-purpose flour

• id: sugar metric: 50g imperial: 1/4 cup name: granulated sugar

• id: baking_powder metric: 15ml imperial: 3 tsp name: baking powder

• id: salt metric: 5ml imperial: 1 tsp name: salt

• id: butter metric: 113g imperial: 8 tbsp name: cold unsalted butter, cubed

• id: heavy_cream metric: 180ml imperial: 3/4 cup name: heavy cream

• id: honey metric: 60ml imperial: 1/4 cup name: Korean honey (or acacia honey)

• id: crystallized_ginger metric: 40g imperial: 1/3 cup name: crystallized ginger, finely chopped

• id: sesame_seeds metric: 30g imperial: 3 tbsp name: white sesame seeds

• id: black_sesame metric: 15g imperial: 2 tbsp name: black sesame seeds

• id: egg metric: 1 large imperial: 1 large name: egg, beaten for wash

• id: milk metric: 15ml imperial: 1 tbsp name: milk for wash

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together {flour}, {sugar}, {baking_powder}, and {salt}.

3. Add cold {butter} cubes and use a pastry cutter or fingertips to work into flour until mixture resembles coarse breadcrumbs with some pea-sized butter pieces.

4. In a small bowl, whisk together {heavy_cream} and {honey} until well combined. Add {crystallized_ginger} and half of both {sesame_seeds} and {black_sesame}.

5. Make a well in flour mixture and pour in cream mixture. Using a fork, gently stir until dough just comes together - don't overmix.

6. Turn dough onto lightly floured surface and gently pat into a 20cm (8 inch) circle about 2.5cm (1 inch) thick.

7. Using a sharp knife, cut into 8 wedges. Place on prepared baking sheet with slight spacing between scones.

8. Mix {egg} with {milk} and brush tops of scones. Sprinkle with remaining sesame seeds.

9. Bake for 16-18 minutes until golden brown on top and cooked through. Cool on wire rack for 10 minutes before serving.

Tips

Butter Temperature: Keep butter very cold for flakiest scones. Some bakers even freeze butter and grate it directly into flour.

Honey Selection: Korean acacia honey has a delicate floral flavor that's perfect here. Wildflower or clover honey work as substitutes.

Ginger Prep: Finely chop crystallized ginger to distribute flavor evenly. If pieces are too large, they can create pockets of intense sweetness.

Don't Overwork: Handle dough minimally to keep scones tender. Overworking develops gluten and creates tough scones.

Fresh Sesame: Toast raw sesame seeds in a dry pan for 2-3 minutes for maximum flavor. Pre-toasted seeds from Asian markets work well too.

Make-Ahead: Shaped scones can be frozen for up to 1 month. Bake directly from frozen, adding 2-3 minutes to baking time.

Serving Style: Serve warm with butter and additional honey, or Korean-style with sweetened condensed milk for dipping.