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 & TEXTURE: buttery, soft crumbly layers of pastry with a toasted nutty sesame taste from the tahini.
- SERVING: on their own or make a sandwich.
- QUANTITY: 8
- TIME: 22 minutes, plus 15 minutes chilling.
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. I recommend Maldon Sea salt flakes or Cornish sea salt.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. 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. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. 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.
I love this rolling pin, its variable guide rings make rolling out biscuit doughs, pizzas, or flat breads so much easier!
I love these as they are double sided meaning I don’t have double the quantity and they store really easily. I am not a big fan of plastic but these are much easier to clean than the metal type I once owned. They also include the size of the cutters on them which is handy.
This grater is definitely one of the better ones I have used, I like the fact it has the collecting box inside. Its easy to use and clean.
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TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
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.
Tahini & Carrot Scones
INGREDIENTS LIST
- 375 g self-raising or plain flour (all-purpose) (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.
- 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.
- Make a well in the centre of the flour mix, then add in the milk, egg and tahini.
- 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.
- Using a floured rolling pin gently roll the ball out into a circle 3cm (1 inch) high.
- 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.)
- 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.
- Preheat your oven to 200°C / 180°C fan / 400°F / Gas 6Optional 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.
Notes & Tips
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