Fuman Scones

Name: Fuman Scones (Kolucheh-ye Fuman)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 24 scones
Cuisine: Iranian
Ingredients: 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1 tablespoon ground nutmeg (or 1 whole nutmeg, grated); 2 cups/260 g powdered sugar; 3 cups/375 g walnuts; 2 tablespoons raw poppy, sesame, or purslane seeds; 1 tablespoon sugar; ½ cup/120 ml warm water (100°F/38°C); 1 envelope or 2¼ teaspoons/7 g active dry yeast; ½ cup/120 ml rose water; 1 egg yolk, beaten with ¼ teaspoon ground saffron threads, 1 tablespoon rose water, and 1 tablespoon milk; 2 eggs; ½ cup/120 ml melted butter or oil; ½ cup/120 g plain yogurt; ½ cup/120 ml milk; ¼ cup/50 g unbleached all-purpose flour; 4 to 5 cups/400 g to 500 g unbleached all-purpose flour, sifted with 1 teaspoon baking powder, ¼ teaspoon salt, and 4 tablespoons powdered sugar; 2 tablespoons butter or oil

Kolucheh-ye Fuman

Preparation info

Makes
24
scones

Difficulty
Easy
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Dough

1 envelope or 2¼ teaspoons/7 g active dry yeast
½

Asia
Iran
Baking
Vegetarian

Method

For the dough: In the bowl of a food processor, dissolve the yeast in the warm water. Add the sugar and allow to rest for 10 minutes Add the eggs, one at a time, followed by the butter, yogurt, and milk, and mix until creamy.
Gradually add 4 cups/400g of the sifted flour mixture to the food processor and mix for 4 to 5 minutes until you have a soft, stic