In a large shallow pan, pour in 30 grams of sesame seeds. Place over medium heat and toast, stirring frequently, until golden brown.

Once toasted, transfer the seeds to a separate bowl and place in the fridge to cool down.

On a cutting board chop up the 100 grams of dark chocolate and set aside.

In a large mixing bowl, add in the all purpose flour, sugar, baking powder, baking soda, sesame seeds, and salt. Whisk to combine.

Slice the butter into thin slices no thicker than ¼” or shave the butter into slices with a pairing knife. Add the cold butter into the dry ingredients and use a fork to toss.

Pour in the tahini, maple syrup, heavy cream and vanilla and stir with a fork until just combined.

Last but not least, mix in the chocolate chunks.

Dump the very crumbly dough onto your work surface and pat it together into a 2" tall rectangle. Bring the edges in with your hands as needed, work quickly as to not melt the butter.

Use a bench scraper or a knife to cut the rectangle in half. Hotdog style if ya know what I mean. Stack the two halves on top of each other and press down to smush the two layers together.

With the palms of your hands or a rolling pin, flatten the dough again until it is 2" thick. Then repeat cutting it in half and stacking it. Flatten the dough once more but this time into an approximate disk that is about 2" tall.

Wrap the dough in plastic wrap and place it in the freezer for 30 minutes or the fridge for minimum 1 hour.

While the dough chills, place a rack in the center of the oven and heat to 425 F.

Line a baking sheet with parchment paper and pour 3 tablespoons of heavy cream into a small bowl.

Once the scone dough has chilled and the oven is hot, remove the dough from the freezer and unwrap it onto the lined baking sheet.

Brush the top of the disk with the heavy cream.

Use a knife or bench scraper to cut the disk into 8 wedges.

Spread the scones out evenly over the baking sheet. Place the baking sheet into the oven, close the door and then turn the oven down to 400 F.

Bake in the preheated oven for 10 minutes.

Rotate the pan 180 degrees and bake for another 5-10 minutes until golden brown.

While baking prep the maple glaze in the next section.

In a medium bowl, whisk together the melted butter and powdered sugar. It may clump until you add the maple syrup but whisk aggressively until all the powdered sugar is mixed into the butter.

Pour in the maple syrup and whisk again. Add more maple syrup or more powdered sugar as needed to thicken or thin out the glaze.

Once the scones have finished baking, take the tray out of the oven and spoon the glaze over the scones. Sprinkle each one with a bit of flaky salt and allow them to cool for 5 minutes before serving.