Tahini Sunflower Seed Scones
"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. :)"
photo by the80srule
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
9 scones
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 9 tablespoons nut butter
- 1⁄2 cup roasted sunflower seeds or 1/2 cup chopped nuts
- 1 egg
- 1⁄2 cup milk
directions
- 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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Reviews
-
Oh my Loula these are just fabulous! Definitely not the kind of flavors I was expecting in a scone, these weren't as sweet as I thought they'd be even though I used vanilla soymilk in place of milk. I used 1 cup regular flour and 3/4 cup wheat flour, and threw in some walnuts since I don't care for sunflower seeds. Would definitely make again though maybe a little sweeter next time. Made as a recipenap for Veggie Swap 22. -
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! -
I was looking for a recipe to use up some tahini, and came across this delicious recipe. I plan to add it to my repertoire of scones. Of note, I increased the sugar to 4 tablespoons, and used slivered almonds. Thanks so much.
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OK, I wasn't sure what to expect with this recipe because I am not a huge fan of tahini but I had some in the pantry that needed used up. I have, however, found a new love for scones which I would have never tried if it weren't for Loula making them constantly and tempting me with her delish photos. So. . . the verdict on this recipe??? FABULOUS!!!! LOVE IT!!! I did add 2 additional Tbsp of sugar, as I have a sweet tooth. These are so wonderful. Thanks for sharing!!! Made as a recipenap for Veggie Swap March 2010 -
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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Tweaks
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Oh my Loula these are just fabulous! Definitely not the kind of flavors I was expecting in a scone, these weren't as sweet as I thought they'd be even though I used vanilla soymilk in place of milk. I used 1 cup regular flour and 3/4 cup wheat flour, and threw in some walnuts since I don't care for sunflower seeds. Would definitely make again though maybe a little sweeter next time. Made as a recipenap for Veggie Swap 22.
RECIPE SUBMITTED BY
Lalaloula
United States
