All sorts of good things come covered in sesame: montreal style bagels, this cake, these cookies. Guess what is also quite good rolled in sesame seeds and baked in a hot oven for a toasted nutty exterior…
Dried fenugreek (methi) leaves have a gentle buttery fragrance. It’s mirrored in these scones with plenty of butter; meanwhile wads of soft goat’s cheese add a slight tartness and a bit of ground coriander adds aroma. (For an expansive introduction to fenugreek, read more here!)
I’ve tried a few different drop scone recipes over the years to get to this one. Generally speaking I’ve found much better results with a higher hydration recipe, which allows large scones to puff up to their full tender and fluffy potential. The batter will feel wet, but it’s okay – just gently pat into balls (plus all those sesame seeds will really stick!).
fenugreek, goat's cheese & sesame scones
Adapted from Julie van Rosendaal’s drop scone recipe.
- 230g flour, half whole wheat and half all purpose
- 2 1/2 tsp baking powder
- 1 1/2 tsp coarse kosher salt
- 3 generous tbsp (4g) dried fenugreek (methi) leaves (caveat: mine were very, very old, so you may want to use less depending on your fenugreek!)
- 1/2 tsp ground coriander
- 120 cold butter, cut into small dice
- 100g goat cheese, crumbled into chunks
- 200g half-and-half cream
- 50g greek yoghurt
- about 1/3 cup untoasted sesame seeds
Preheat oven to 425F. Line a baking tray with parchment paper.
Whisk together flours, baking powder, salt, fenugreek and coriander. Add the butter and toss to coat the cubes with flour, then cut into the flour with a pastry whisk/two knives (or alternatively, rub in with your fingers) until the mixture appears crumbly. Add the goat cheese and toss together.
Whisk together the cream and yoghurt. Pour over the dry ingredients, tossing together with a fork until all the flour is moistened and a rough dough is formed. The dough will be soft and thick.
Place the sesame seeds in a shallow dish. Divide the dough into six equal portions (each about 115g) and gently pat into balls. Roll all over in the sesame seeds to coat completely. Evenly space the scones apart on the prepared baking tray.
Bake for 10 minutes at 425F, then lower the temperature to 350F for another 10 minutes or so, until the scones are browned and an inserted skewer is removed clean.