Name: Panch Phoran Scones
Total time: 55 min
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/283 grams) 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

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 and Nepali cooking; the spices are frequently tempered in hot oil or toasted in a dry skillet to intensify their flavors and aromas before they're added to dals and vegetable and meat dishes. This blend (the name translates as “five spices” in Bengali) can bring loads of complexity—the licorice notes of fennel, the allium fragrance of nigella, and the earthy muskiness of cumin and mustard—to baked goods such as these savory scones.

Before You Begin

Using just a tablespoon of sugar balances the assertive spice flavors without making the scones too sweet. They're a perfect savory companion to tea or an excellent alternative to sweeter breakfast or brunch treats.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Toast mustard seeds, cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds in 10-inch skillet over medium heat until fragrant, 2 to 4 minutes. Transfer seed mixture to plate to cool, about 10 minutes.

Pulse flour, baking powder, sugar, and salt in food processor until combined, about 3 pulses. Scatter butter evenly over top and pulse until mixture resembles coarse cornmeal, about 10 pulses; transfer to large bowl. Using rubber spatula, gently fold 1 cup cream and seed mixture into flour mixture until dough begins to form.

Turn out dough and any floury bits onto lightly floured counter and knead by hand until rough, slightly sticky ball forms, 5 to 10 seconds. Shape dough into 8-inch round of even thickness, then cut into 8 even wedges. Transfer wedges to prepared sheet, spaced 2 inches apart, and brush tops with remaining 1 tablespoon cream.

Bake until scones are light golden brown, 12 to 15 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.