(Did I go too far this time?) Barley and Peanut Scones with Black Sesame Carrot Shortbread

I tried peanuts in carrot cake yesterday and realized they bake up surprisingly moist and softso I decided to try them in scones too.

I thought later that since it was my first time, I should have been cautious and tried a small amount, but I used about the same amount as the barley, just like I do with cashews. The finished product looked normal enough, but the aroma and flavor were completely dominated by the peanuts, so they didn't really taste like scones anymore (though they were delicious in their own way). By the way, I also added coconut milk powder, but I couldn't really taste the coconut... peanuts are strong.I didn't notice that as much when I made the carrot cakethough. Maybe it's because the carrot aroma is also quite strong? Scones have a simple composition, after all.

I served them with my usual coconut milk Caspian Sea yogurt (*pasteurized to prevent H5N1), fruit carrot jujube jam, and manuka honey.

Anyway, my experimental spirit was ignited, so I decided to test things out with shortbread as well.
The ingredient was black sesame. I used to use it often when baking cakes, but when ground, it's powdery and has no viscosity at all, and above all, the color is what it is, so I had stayed away from it until now.
However, the moment arrives suddenly. When you want to bake, that's the time to bake. And that was today.

Since barley and other ingredients that don't bind well would likely fall apart, I made the flour with half-and-half stockpiled Barilla and black sesame, plus coconut milk powder and beet sugar. Thinking, 'This won't bind normally,' I tried to use plenty of olive oil to bring it together, but as expected, it didn't bind at all.
But there's no need to panic. I have fruit carrot jam. When I tried carrot shortbread before, I had a track record (?) where adding jam caused the viscosity to explode and it baked up hard, so I had it on standby, thinking if it didn't bind, I'd use carrots.
And thanks to the power of the jam, I was able to move and shape it safely, and (unlike yesterday) it converged into a state where I could cut it before baking.

Maybe I used too much black sesame after all. The taste was brilliantly black sesame, and I couldn't really feel the carrot. As for the texture, just like when I made carrot shortbread, it lacked a crumbly feel and was hard. It felt more like a black sesame bar than shortbread.
If you made this with wheat, the nutritional value would be questionable, but if you made it with peanuts and black sesame, it would be a nutrition bar. Peanuts have viscosity, so I'm curious what would happen if I combined them with the powdery nature of sesame.shortbread is a drawback, but... (today's pitch-black shortbread? isn't shortbread either, so I guess it's fine.)