Maple Tahini Chocolate Chunk Scones

Overhead view of Maple Tahini scones with a maple glaze on a parchment lined baking sheet.

4.60 from 5 votes

Maple Tahini Chocolate Chunk Scones

A little bit nutty, a little bit sweet, and a little bit of chocolate, these maple tahini chocolate chunk scones are quick and easy to make and fully of flavor!

Prep Time20

Cook Time20

Chilling30

Total Time1 10

Course: Afternoon Kaffee, Breakfast

Cuisine: American

Keyword: Chocolate, maple, scones, sesame, tahini

Servings:

Calories: 488kcal

Equipment

Metal Baking Sheet

Ingredients

Mix-Ins

30 grams sesame seeds
100 grams dark chocolate

Scone Dough

240 grams all purpose flour
40 grams granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
8 grams fine sea salt
95 grams butter cold
50 grams maple syrup
60 grams tahini
100 grams heavy cream cold (add up to 20 grams more as needed to bring the dough together) plus 3 tablespoons for brushing on

Maple Glaze

20 grams butter melted
80 grams powdered sugar more as needed
50 grams maple syrup more as needed
1 tablespoon flaky sea salt

Instructions

Prep the Sesame Seeds & Chocolate

In a large shallow pan, pour in 30 grams of sesame seeds. Place over medium heat and toast, stirring frequently, until golden brown.
Once toasted, transfer the seeds to a separate bowl and place in the fridge to cool down.
On a cutting board chop up the 100 grams of dark chocolate and set aside.

Scone Dough

In a large mixing bowl, add in the all purpose flour, sugar, baking powder, baking soda, sesame seeds, and salt. Whisk to combine.
Slice the butter into thin slices no thicker than 1/4” or shave the butter into slices with a pairing knife. Add the cold butter into the dry ingredients and use a fork to toss.
Pour in the tahini, maple syrup, heavy cream and vanilla and stir with a fork until just combined.
Last but not least, mix in the chocolate chunks.
Dump the very crumbly dough onto your work surface and pat it together into a 2" tall rectangle. Bring the edges in with your hands as needed, work quickly as to not melt the butter.
Use a bench scraper or a knife to cut the rectangle in half. Hotdog style if ya know what I mean. Stack the two halves on top of each other and press down to smush the two layers together.
With the palms of your hands or a rolling pin, flatten the dough again until it is 2" thick. Then repeat cutting it in half and stacking it. Flatten the dough once more but this time into an approximate disk that is about 2" tall.
Wrap the dough in plastic wrap and place it in the freezer for 30 minutes or the fridge for minimum 1 hour.
While the dough chills, place a rack in the center of the oven and heat to 425 F.

Assemble & Bake

Line a baking sheet with parchment paper and pour 3 tablespoons of heavy cream into a small bowl.
Once the scone dough has chilled and the oven is hot, remove the dough from the freezer and unwrap it onto the lined baking sheet.
Brush the top of the disk with the heavy cream.
Use a knife or bench scraper to cut the disk into 8 wedges.
Spread the scones out evenly over the baking sheet. Place the baking sheet into the oven, close the door and then turn the oven down to 400 F.
Bake in the preheated oven for 10 minutes.
Rotate the pan 180 degrees and bake for another 5-10 minutes until golden brown.
While baking prep the maple glaze in the next section.

Maple Glaze

In a medium bowl, whisk together the melted butter and powdered sugar. It may clump until you add the maple syrup but whisk aggressively until all the powdered sugar is mixed into the butter.
Pour in the maple syrup and whisk again. Add more maple syrup or more powdered sugar as needed to thicken or thin out the glaze.
Once the scones have finished baking, take the tray out of the oven and spoon the glaze over the scones. Sprinkle each one with a bit of flaky salt and allow them to cool for 5 minutes before serving.

Notes

Tips for making Scones

Keep everything as cold as possible but don't stress, as long as the butter hasn't melted and they have chilled before baking you'll be fine.
I don't recommend leaving out the tahini or maple syrup because they add to the hydration of the dough but I believe you could replace the tahini with any nut or seed butter.
Once you add the liquid ingredients, mix until just combined. You don't want to overwork the dough, and the layering process will mix anything else in.
Scones are better under mixed rather than over. So when in doubt of whether or not you've mixed enough, stop and just press it together in a disk and move on.
Make sure the oven is hot and the scones are cold! I like to put the scones in the freezer for 30 minutes before baking and make sure my oven is HOT. Like 425 F when the pan goes in.
Allow the scones to bake until golden brown! This gives them that classic crunchy outside but don't worry they won't dry out inside!
These taste best freshly baked but they can be stored in an airtight container for a few days, or wrapped up and frozen for a month or two. I like to bake them in a 350 F oven on a baking sheet for 5 minutes to reheat.

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