Have you ever tried a baked item with Turkish delight inside? Growing up we used to have babka loaves with Turkish delight mixed into the dough. I was craving it recently, but I don’t really like working with yeast. So I though why not make some Turkish delight scones? Plus I can also bring them to work to snack on.
If you’ve never had Turkish delight, it’s like a jelly cut into bite-sized cubes and coated in powdered sugar (or sometimes corn starch) to prevent them from sticking to each other. For this recipe I used the rose-flavored one since it is my favorite. However, you can use any flavor you want. Just make sure you buy the plain ones without nuts mixed into the inside.
The dough recipe for these scones is very quick and easy to prepare. Simply mix the ingredients together and refrigerate the dough for 30 minutes so the butter can cool. Then you roll out the dough, cut it, and bake it. Easy peasy!
This recipe only calls for 3 tbsp of sugar (in addition to the Turkish delight). Since they’re not very sweet, these scones can also be eaten for breakfast or mid-morning snack. For this reason I chose to use a blend of oat flour and all-purpose flour.
All-purpose flour provides gluten, which is essential in giving the scones structural integrity. On the other hand, the oat flour adds nutrients like protein and minerals.
You can eat these scones plain. Alternatively, you can cut them and spread jam and butter. I spread lingonberry jam over the scone in the picture, if you were wondering why it looks so red.
The scones also freeze well if you have extras. I suggest placing one or two inside a self sealing freezer bag. Just grab a bag straight out of the freezer on your way to work and you’re good to go. Since they’re small, they thaw quickly.
See more snack recipes here.
Lastly, this is how to make the Turkish delight scones:
Turkish Delight Scones
- 2 cups (200 g/ 7 oz.) oat flour
- 2 cups (300 g/ 10 ½ oz.) all-purpose flour
- 1 ½ sticks (175 g/ 6 oz.) unsalted butter, cold
- 1 cup (240 ml/ 8 ½ fl.oz.) milk, cold
- 100 g (3 ½ oz.) Turkish delight, finely chopped
- 3 tbsp. granulated sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 2-3 tbsp. flour, for dusting the work surface
- 1 tbsp. unsalted butter, melted for brushing the dough
- Place the all-purpose flour, oat flour, salt, and baking powder into a large bowl. Whisk them well. Finely dice the butter. Add it to the flour mix and rub with your fingertips until the mixture looks like fine crumbs. Add the sugar and Turkish delight and mix. Add the milk 60 ml (2 fl. oz.) at a time and mix with hands. Stop adding the milk when the dough comes together. Take the dough, wrap it with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Remove dough from the fridge and place it on a lightly floured work surface. Gently roll out the dough to 2.5 cm (1 inch) thickness. Using a cookie cutter cut circles and place them on a baking tray lined with parchment paper. Re-roll the scraps until all the dough is used up. Brush the top of each scone with melted butter.
- Bake scones for 30 minutes, or until golden brown.