Savoury Furikake Scones
Try Asian fusion baking with these fiery, savoury scones from Edinburgh Foody.
Makes 12 scones
Time 20 mins prep, 15 mins baking
Thanks to our pal Caroline at Edinburgh Foody for this brilliant recipe.
"Savoury scones are great with soup, or on their own with cheese and butter. They're also good heaped high with avocado or tomatoes.
I initially made these with Dulse seaweed flakes. When Furikake was launched, I tried them with that on the theory that the chilli and sesame would compliment the flavour of my favourite ingredient, doenjong: a Korean fermented soya paste. I was right."
- 2 tbsp Furikake
- 1 onion, finely slices
- 1 tsp oil
- 300 grams plain flour
- 150 grams wholemeal flour
- 0.5 tsp salt
- 1 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 400 ml kefir (or yoghurt, or 400 ml soyamilk and 1 tbsp lemon juice)
- 3 tbsp doenjong (or miso paste)
- Pre-heat oven to 200C.
- In a pan, heat the oil and cook the onion until soft and lightly caramelised.
- While the onion is cooling, measure out the flours, raising agents and salt in a bowl. Mix thoroughly.
- Add the onion to the flour and mix well.
- In a measuring jug, mix kefir (or other liquids), Furikake and doenjong. Mix well.
- Add the liquid to the flour and mix thoroughly but quickly.
- Using a couple of spoons, measure out twelve heaps of mixture on a non-stick baking tray. Shape so they're a similar size and roughly scone shapes. They'll end up looking more like rock cakes than traditional scones.
- Bake in the oven for 15 minutes. Check if they're done, if not, give them a few more moments.
- Let cool on a rack, then eat on the same day, or freeze.