Aromatic Scones (Scones of Diyarbakir)

Aromatic Scones (Diyarbakir Scones)
Aromatic Scones (Diyarbakir Scones)


  • 1 kg flour
  • 1 tablespoon aniseed
  • 1 tablespoon mahlep
  • 1 tablespoon black cumin
  • 200 g butter
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 10 g instant yeast
  • 1 teaspoon baking powder
  • ½ liter of milk
  • 1-2 egg yolks


  1. Sift the flour into deep bowl.
  2. Add black cumin, crushed or ground aniseed, mahlep, salt and sugar.
  3. After adding melted butter and vegetabli oil, rub the flour mixture (as much as possible flour should be lump-free)
  4. When butter and vegetable oil works in flour mixture, add yeast and baking powder and mix.
  5. Heat the milk. It will not be boiling, but it is hotter than warm.
  6. Knead by adding milk little by little into flour mixture until the dough become earlobe consistency.
  7. Form the dough into a ball. Close the cover of the pot or cover with fling film.
  8. Wrap in a blanket and leave it in a warm place to rise for 2 or 3 hours.
  9. Shape the dough parts with your hands or cookie cutter.
  10. Spread the scones at the wax paper on the tray.
  11. Brush the scones with egg wash and leave for 10-15 minutes.
  12. Bake pre-heated oven at 180 °C until golden brown.

Bon appetite.

Aromatic Scones (Diyarbakir Scones)

Aromatic Scones (Diyarbakir Scones)

Preparation time: 30 minutes

Cooking time: 30 minutes

Number of servings (yield): 8

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