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Nutrition Facts
Serving Size 1 scones 69g Recipe makes 9 scones)
Calories 242
Calories from Fat 108		(44%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 191mg		7%
Potassium 186mg		5%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 3.2g	12%
	Sugars 3.1g
Protein 7.8g		15%
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Tahini Sunflower Seed Scones

Recipe #364523 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lalaloula
Apr 5, 2009

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.

9 scones (change servings and units)

Ingredients

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

Directions

1
Heat oven to 375°F.
2
Combine flours, sugar, salt and baking powder until well blended.
3
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.
4
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.
5
On a floured surface flatten dough using your hands or a rolling pin. Using a glass cut out scones of desired size.
6
Place on a paper-lined baking sheet and glaze with reserved egg mixture. If you like sprinkle some seeds or chopped nuts on top.
7
Bake for about 15 minutes until slightly golden on top. Enjoy!

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Featured Reviews for This Recipe

From: bluemoon downunder

On Jul 19, 2009

Loved these! I've made them twice with tahini and sunflower seeds, both of which I love! So I don't see myself trying the other variations. Wonderfully flavoursome: great for weekday breakfast-on-the-run and for an absolutely anytime snack. Thank you, Lalaloula, for sharing another super recipe! Made for PRMR!

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From: White Rose Child

On Jun 13, 2009

These are yummy scones! I really am enjoying their healthfulness for snacks and breakfast (excellent with fruit salad!). They have quite a savory flavor and a firm but crumbly texture. I enjoyed dressing up some of my batch with a dab of berry jam, before baking. I'd love to try them with other nut butters. Thanks for posting!

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From: Debbwl

On May 17, 2009

This recipe combines two of my favorites scones and nuts. Made two batches of these one as written with Tahiti and one with almond butter as suggested as an alternative to Tahiti. These have a wonderful rich flavor from the nut butter. These scones have such flavor that you could eat them for breakfast, as a snack after your work out, or even as a side to soup or salad. Boy these are so good and vestal that I we will try freezing them so that we can grab and go. What a great recipe. Thanks for the post.

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