500g self-raising flour, plus a little more for dusting
125g salted butter
150ml milk
1 tsp salt
1/2 tsp pepper
200ml milk
200g mature cheddar
2 tsp wasabi
1 egg, for the mix
2 tbsp black sesame seeds, plus extra for sprinkling
2 tbsp white sesame seeds, plus extra for sprinkling
1 egg yolk, for brushing the top


Preheat oven to 200°c.
Pour the flour into a large mixing bowl and add the butter and seasoning.
Using your fingertips rub the butter into the flour to create a crumbly texture.
Add the cheese, black and white sesame seeds, egg, milk and wasabi, then mix to form a soft dough that will hold its shape.
Transfer the mix to a lightly floured work surface.
Shape the dough into a ball and then press the dough down to 1-inch-thick, using a cutter, cut out the scones and transfer them onto a baking tray.
Brush the top of the scones with beaten egg yolk, and sprinkle over some black and white sesame seeds.
Bake for 15 minutes or until they are golden on the top and base of the scone.
Serve warm with butter and a fresh pot of tea.

Products Used:

Taylor Pro Black Glass Digital Dual 5Kg Kitchen Scale

MasterClass Vitreous Enamel Baking Tray

KitchenCraft Set of Six Double Edged Biscuit / Pastry Cutters

KitchenCraft Deluxe Stainless Steel 21.5cm Bowl

Colourworks Brights Green Silicone-Headed Angled Pastry / Basting Brush