Recipe by Lalaloula
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. :)
Top Review by 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.
- 354.88 ml flour
- 59.14 ml whole wheat flour (I use spelt)
- 1.23 ml salt
- 29.58 ml sugar
- 12.32 ml baking powder
- 133.10 ml tahini or 133.10 ml nut butter
- 118.29 ml roasted sunflower seeds or 118.29 ml chopped nuts
- 1 egg
- 118.29 ml milk
Directions See How It's Made
- 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!