Tahini Sunflower Seed Scones Recipe #364523
These savoury scones use tahini in place of butter, which makes them quite healthy and also gives them a unique taste. They do have a slight sweetness and a lovely crunch from (roasted) sunflower seeds. Very yummy!
You could use peanut butter and peanuts or cashew butter and cashews or almond butter and almonds, too. Whatever floats your boat. :)
by Lalaloula
25 min | 10 min prep
9 scones
- 1 1/2 cups flour
- 1/4 cup whole wheat flour (I use spelt)
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 9 tablespoons tahini or nut butter
- 1/2 cup roasted sunflower seeds or chopped nuts
- 1 egg
- 1/2 cup milk
- Heat oven to 375°F.
- Combine flours, sugar, salt and baking powder until well blended.
- Add tahini or nut butter by tbs, covering each spoonful with flour mixture. Using a pastry blender or wire whisk, cut tahini or nut butter into flour mixture until it resembles coarse crumbs. Fold in roasteed sunflower seeds or chopped nuts of your choice.
- In a separate bowl combine egg and milk and whisk until blended. Pour into tahini flour mixture reserving 1 tbs full for glaze and combine until just blended.
- On a floured surface flatten dough using your hands or a rolling pin. Using a glass cut out scones of desired size.
- Place on a paper-lined baking sheet and glaze with reserved egg mixture. If you like sprinkle some seeds or chopped nuts on top.
- Bake for about 15 minutes until slightly golden on top. Enjoy!
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5 stars