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
Ingredients:
- 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
Directions:
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In a large bowl, whisk together flour, salt, baking powder and sugar.
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Add butter, gochujang and sesame oil into the dry mixture. With a spatula, work the mixture until it is crumbly.
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Fold in sesame seeds, cheese and green onion.
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Add cream into the dough mixture and bring it together. (Dough should be shaggy, but holding together.)
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Transfer dough onto a parchment paper on the counter and pat dough into an 8” square, about ¾” thick.
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Fold parchment over the dough and place in the refrigerator for 1 hour.
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Preheat the oven to 400°F.
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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.
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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.