Savory, lightly spicy scones made with sharp cheddar, scallions, and a gochujang honey butter that's topped with sesame seeds. A small amount of whole wheat flour adds a little extra flavor and depth.
Yield: 4 to 6 scones
gochujang honey butter scones with scallions and cheddar cheese
Prep Time:
20 minutes
Cook Time:
30 minutes
chill time:
30 minutes
Total Time:
1 hour 20 minutes
Savory, lightly spicy scones made with sharp cheddar, scallions, and a gochujang honey butter.
Ingredients
Gochujang Honey Butter
- 113g (1 stick) unsalted butter, room temp
- 1½ tablespoons gochujang
- 1 tablespoon honey
scone ingredients
- 200g (1 ⅔ cups) all-purpose flour
- 40g (¼ cup) whole wheat flour
- 12g (1 tablespoon) baking powder
- 5g (1 teaspoon) kosher salt
- 4g (1 scant teaspoon) brown sugar
- 1 large egg
- 115g (scant ½ cup) full-fat yogurt
- 100g (1 cup) sharp cheddar cheese, shredded
- 4 scallions, thinly sliced
- Heavy cream, for brushing
- Sesame seeds, for topping
- extra honey for serving
Instructions
- In a small bowl, mix together the gochujang, honey, and butter til smooth. Form a log and surround it in plastic wrap. Freeze until solid (the colder the better).
- In another small bowl, whisk together the egg and yogurt. Refrigerate until needed.
- In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, salt, and sugar.
- Cut the cold gochujang honey butter into cubes, then add to the flour mixture with the scallions and cheddar. Using your fingers or a pastry cutter, work the butter into the flour until the pieces range from large pea-sized to flaky shards. Some streaks of gochujang butter throughout the dough are completely fine.
- Pour in the egg mixture and gently mix until a shaggy dough forms. Use your hands to lightly bring the dough together without overworking it.
- Turn the dough onto a piece of parchment paper and form it into a circle about 6 inches wide and 1–1½ inches thick. Cut the dough into 4-6 wedges, then use the parchment to transfer the scones to a baking sheet. Transfer to the freezer for at least 30 minutes to 1 hour.
- Preheat the oven to 425°F (220°C). When the oven is ready, brush lightly with heavy cream and top with sesame seeds, pressing them into the dough. Bake for 25-35 minutes, or until deeply golden on the edges and browned on top. Let cool slightly before serving and drizzle with more honey if you want.
Notes
- These are best served warm, trust me.
- butter compote: the gochujang honey butter is best done in advance. The colder the butter, the better. I have done this right before I start making scones. I just make sure to make the butter first and stick it in the very back, coldest part of my freezer.
- Chill before baking: Or you’ll have a liquid butter mess. The amount of time is really determined by the temperature of your ingredients and kitchen. The colder everything is (including your mixing bowl), the quicker you can bake these. I still always recommend placing the scones in the freezer for at least 30 minutes before baking.
- You can sub the whole-wheat flour for equal parts AP flour or almond flour.
- Make ahead: These scones should be individually wrapped and kept in the freezer pre-bake, then baked directly from frozen on a parchment-lined baking sheet. You may need to extend the baking time by a few mins depending on the size of the scones.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 391Total Fat 23gSaturated Fat 13gUnsaturated Fat 9gCholesterol 88mgSodium 778mgCarbohydrates 38gFiber 2gSugar 5gProtein 11g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
