Breakfast, Dessert, Recipes

Miso Tahini Scones

If there is anything we love it’s bread. Bread is seriously amazing. It can be sweet or savoury, dense or airy, crunchy or pillowy – and still taste absolutely delicious no matter what. Today on this episode of ‘TMG loves bread’ we’re making scones! We’ve made scones previously, in the form of pumpkin pecan, and absolutely loved them – so we brought them back. This time as Miso Tahini Scones.

These aren’t any ordinary scones though – in them we put turmeric and apple cider vinegar – to which we discovered when heated turns turmeric red! That’s right when you tear these scones in half you get this beautiful bright red colour. So yeah, we’re basically scientists now – welcome to our new blog Two Market Scientists. You can find us at our new blog and listen to our new podcast TMS Unfiltered, where we talk everything science. In case you didn’t get it by now – this is a joke. We know the science community would not be happy about this.

Miso Tahini Scones

In all reality these Miso Tahini Scones are absolutely delicious – from their savoury flavour to the extra bit of texture from the fresh cilantro baked within it. Make these in under an hour for the perfect savoury breakfast accompaniment or a delicious side to your dinner. Disclaimer, before you go to make these we suggest having a cheese grater in order to be your best results with the butter to form the delicious buttery layers.

Don’t forget to check out the full recipe video below for a step-by-step instruction and demonstration on how we made these Miso Tahini Scones.

Magic Miso Tahini Scones

Did you know turmeric and acid, when heated, turns red? We didn't either. These Miso Tahini Scones are basically an accidental science experiment - or you know... magic.  
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Course: Breakfast, Side Dish
Cuisine: Baking, Bread, British
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 scones


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 tsp turmeric
  • 3/4 cup vegan butter, , frozen
  • 1/2 cup almond milk
  • 1 tsp apple cider vinegar
  • 2 tbsp white miso paste
  • 1 tbsp tahnini
  • 1/3 cup chopped cilantro


  • Preheat oven to 400F. 
  • To a large bowl add flour, baking powder, baking soda, salt, and turmeric to a large bowl. Mix until all combined. 
  • Using a cheese grater, grate the frozen butter into the flour mixture. We want the butter to stay as cold as possible so try not to handle it too much. Before mixing it into the flour, place the bowl into the freezer. 
  • Prepare wet ingredients by adding almond milk, apple cider vinegar, miso, tahini, and cilantro to a bowl and whisk until smooth. Place this mixture into the fridge. 
  • Remove flour from freezer and using a wooden spoon mix the grated butter into the flour gently. We still want all the butter intact. Add in the cold milk mixture and stir until just combined - it will still be crumbly and that's okay. 
  • Dump the mixture onto a clean flat surface and gently knead until it just comes together - crumbly is still okay. Then using as little of the surface of your hands as possible press the dough into a large disk about 3/4" thick. Slice into 8 even triangles (like pizza slices) and on a lined baking sheet. 
  • Bake for about 15 minutes or until golden brown. Then marvel at the beautiful red interior. 


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