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. :)

• Ready In: 25 mins
• 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

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!