Tahini Sunflower Seed Scones

Lalaloula's Note:

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. :)

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 9 scones

• 1 ½ cups flour
• ¼ cup whole wheat flour (I use spelt)
• ¼ teaspoon salt
• 2 tablespoons sugar
• 2 ½ teaspoons baking powder
• 9 tablespoons tahini or 9 tablespoons nut butter
• ½ cup roasted sunflower seeds or ½ cup chopped nuts
• 1 egg
• ½ 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!

Reviews

[the80srule]

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.

[White Rose Child]

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!

[JanuaryBride]

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