Time to break the internet. This totally unique recipe for flakey, cheesy, subtly spicy gochujang-cheddar-onion scones has a fermented ta-da that you can't get anywhere else or with any other ingredient.
*recipe by Chef Paul Wang
- 2 c. all purpose flour
- 1 tsp. kosher salt
- 1 tbsp. baking powder
- 1 tbsp. granulated sugar
- 4 tbsp. unsalted butter, cubed and chilled
- 2 tbsp. Mother-in-Law’s ORIGINAL Gochujang Paste
- 1 tsp. sesame oil
- 1 tbsp. sesame seeds, toasted
- 1 c. cheddar cheese, grated
- ½ c. green onion, chopped
- ¾ c. heavy cream, or coconut cream
- 1 egg, for brushing
In a large bowl, whisk together flour, salt, baking powder and sugar.
Add butter, gochujang and sesame oil into the dry mixture. With a spatula, work the mixture until it is crumbly.
Fold in sesame seeds, cheese and green onion.
Add cream into the dough mixture and bring it together. (Dough should be shaggy, but holding together.)
Transfer dough onto a parchment paper on the counter and pat dough into an 8” square, about ¾” thick.
Fold parchment over the dough and place in the refrigerator for 1 hour.
Preheat the oven to 400°F.
Cut the square dough into 4 triangles. Cut each triangle in half, creating 8 triangles. Finally, cut the 8 triangles in half, creating 16 small scones.
In a small bowl, make an egg wash by whisking one egg. Brush the scones with the egg wash, then sprinkle each scone with a pinch of sesame seeds.
- Transfer scones onto a parchment lined baking sheet, with 2” between each scone. Bake scones for 20 minutes, or until golden brown. Serve warm.