Tahini & Carrot Scones

Tahini & Carrot Scones

A super easy, brilliant recipe for making savoury tahini and carrot scones for picnics, parties or a tasty afternoon snack. They taste absolutely amazing straight out of the oven slathered in plenty of butter!



Scones are leavened with baking powder, so they come together in about 10 minutes with no additional rising time. And because they only take about 12 minutes to bake you can enjoy them in no time at all. They are great for snacking, making sandwiches or served as an accompaniment to a meal.

This recipe is also a perfect base for creating different flavours, check out some options I have included in the variations section.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy and quick to prepare.
  • Great for: snack, accompaniment to a meal, afternoon tea and picnics.
  • Taste and texture: buttery, soft crumbly layers of pastry with a toasted nutty sesame taste from the tahini.
  • Serve: on their own or make a sandwich.
  • Quantity: 8
  • Time: 22 minutes, plus 15 minutes chilling.

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    INGREDIENTS

    For this recipe all you need are these ingredients:

    • Plain or self-rising flour – if you use self-rising you will get a bit more lift in the dough as it bakes. However, plain flour and baking powder will work just as well.
    • Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture. If you use self-raising flour in the recipe don’t be afraid to add the baking powder also.
    • Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s well chilled or for best results freeze it 30 minutes prior to starting the recipe.
    • Cheddar cheese – adds a delicious depth of flavour to these scones.
    • Tahini – adds a slightly toasted nutty taste to the scones.
    • Carrots – add lightness and moisture to the dough.
    • Milk – adds flavour and moisture bringing the dough together.
    • Egg – gives the scones that delicate crumb and binds the ingredients together.
    • Sesame seeds – a little decoration (optional).

    TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    WHAT VARIATIONS CAN I MAKE?

    Here are a few other flavour ideas:

    • Bacon & cheddar – replace the carrot and tahini and add 100g of cooked streaky bacon.
    • Feta cheese & walnut – replace the carrot, tahini and cheddar with 80g chopped walnuts and 150g diced feta cheese.
    • Parsnip or celeriac – remove the tahini and replace the carrot with parsnip or celeriac.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one scone

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE

    Scones are best served fresh and slightly warm. Store them in an airtight tin at room temperature to prevent them from drying out and to retain their moisture. They will keep for up to 3 days but will slowly dry out as time passes.

    Freezing: Once baked and cooled, place in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature and reheat in the oven. If you don’t want to bake the whole recipe batch, freeze the scones after cutting them out. Then when required just pop the frozen scone rounds into the oven and bake them at 200°C / 180°C fan / 400°F / Gas 6 for 25 minutes, or until golden.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Use cold ingredients – The aim is to keep the dough as cold as possible, so that once baked it creates that delicious soft crumbly scone, we all like so much!
    • Don’t overwork the dough – Constant kneading of the dough activates the gluten in the flour, causing the scones to become tough when baked. Remember that the less you touch the dough, the shorter and crumblier your scones will be.
    • Chill the dough before baking – This allows the flour to hydrate, the gluten to relax, butter to re-chill and the baking powder to get to work. Creating tall, soft, crumbly scones.

    READY TO MAKE YOUR TAHINI & CARROT SCONES?

    Tahini carrot scones

    Tahini & Carrot Scones

    Preparation:10 minutes
    Baking:12 minutes
    Chilling:15 minutes
    Total:37 minutes
    Servings: 8
    A super easy, brilliant recipe for making savoury tahini and carrot scones for picnics, parties or a tasty afternoon snack. They taste absolutely amazing straight out of the oven slathered in plenty of butter!

    INGREDIENTS LIST
     

    • 375 g self-raising or plain (all-purpose) flour (plus extra for dusting)
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 100 g butter (see notes)
    • 100 g cheddar cheese
    • 100 g carrot (grated)
    • 50 g tahini (4 tbsp)
    • 100 ml whole milk (plus extra for brushing the tops)
    • 1 medium eggs (60g each)
    • 1 tbsp sesame seeds (optional)

    Preparation
     

    • I recommend freezing your butter for 20-30 minutes, prior to starting. *See notes.
    • Line your large baking tray with baking paper or a silicon mat.
    • Into a medium mixing bowl, add the flour, salt, baking powder and grate the cold butter.
    • Use your fingertips to rub the butter into the flour until it resembles breadcrumbs. This should take around 1-2 minutes. Don't worry if a few small lumps remain.
      Tahini carrot scones
    • Grate the carrot and cheddar cheese, then add them to the flour mixture. Give them a good stir to make sure they are well mixed in.
      Tahini carrot scones
    • Make a well in the centre of the flour mix, then add in the milk, egg and tahini.
      Tahini carrot scones
    • Gently bring the whole mixture together to form a dough ball.
      Dust a clean kitchen work surface with flour and turn out the ball onto it.
      Tahini carrot scones
    • Using a floured rolling pin gently roll the ball out into a circle 3cm (1 inch) high.
      Tahini carrot scones
    • Now it is time to cut out your scones and there are a couple of methods you can use. The easiest by far is to take a large knife and cut the dough into 8 triangular pieces. This method means you don't have to fiddle re-rolling the dough and avoids overworking it.
      Using a knife, you can also cut out alternative shapes, such as squares, as you can see in some of the pictures on the blog. The last method is the classic biscuit cutter version. Dip a 6 cm (3 inch) biscuit cutter in flour and cut out 8 scones from the dough. Clean and flour the cutter every time you cut out rounds. (To cut out the scone rounds, press the cutter straight down into the dough without any twisting motion.)
      Tahini carrot scones
    • Bring any leftover dough back into a ball and re-roll to a 3 cm thickness and cut out more rounds, until all the dough has been used up.
    • Place the scones onto your prepared baking tray.
      Tahini carrot scones
    • Preheat your oven to 200°C / 180°C fan / 400°F / Gas 6
      Optional step is to chill the scones for 15-20 minutes to allow the dough to relax.
    • Brush the tops of the scones with whisked egg or a little milk. Then sprinkle with sesame seeds if using.
    • Baking: Place in oven and bake for 12-14 minutes, until risen and golden.
    • Remove from oven and serve immediately with butter or cool on a wire rack.
      Tahini carrot scones

    Notes & Tips

    Butter – It is important to use cold ingredients when making pastry. And because we use our warm fingers to mix the butter into the flour, it is especially important to get the butter as cold as possible. I recommend freezing your butter for 20-30 minutes, prior to starting and then grating it when it is required.
    insta
    KEYWORDS afternoon tea, carrots, party food, picnic food, savoury scones, tahini

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    Tahini carrot scones

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried these Tahini & Carrot Scones or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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