Panch Phoran Scones

Name: Panch Phoran Scones
Yield: Makes 8 scones
Ingredients: 1½ teaspoons, brown mustard seeds; 1½ teaspoons, cumin seeds; 1½ teaspoons, fennel seeds; 1½ teaspoons, nigella seeds; ¾ teaspoon, fenugreek seeds; 2 cups (10 ounces), all-purpose flour; 1 tablespoon, baking powder; 1 tablespoon, sugar; ½ teaspoon, table salt; 5 tablespoons, unsalted butter, cut into ¼-inch pieces and chilled; 1 cup plus 1 tablespoon, heavy cream, divided

1 comment

Desserts or Baked Goods

Quick Breads

Simple, rich, and ultratender, cream scones (usually plain or dotted with currants) are a traditional accompaniment to afternoon tea.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 8 scones

TIME35 minutes, plus 20 minutes cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

In this recipe we've kept them easy, rich, and tender (using butter as well as cream), but we've upped the sophistication level significantly by adding a savory spice blend. Panch phoran is an aromatic mixture of whole spices used in Indian...

This is a members' feature.