Tahini Sunflower Seed Scones Recipe

Name: Tahini Sunflower Seed Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; Whole Wheat Flour; 1 teaspoon salt; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 cup tahini; 1/2 cup roasted sunflower seeds; 1 large egg; 2 tablespoons milk

Craving a healthy and delicious treat? These savory Tahini Sunflower Seed Scones are a game-changer! We're swapping butter for tahini for a unique, nutty flavor and a boost of healthy fats. Roasted sunflower seeds add a delightful crunch, while a hint of sweetness balances the savory notes perfectly. But the fun doesn't stop there! Feel free to experiment with peanut butter & peanuts, cashew butter & cashews, or almond butter & almonds – the possibilities are endless! Get ready for a flavor explosion that's both satisfying and good for you.

Prep Time 15 mins

Cook Time 25 mins

Calories 242.3 kcal

Protein 15g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tahini Sunflower Seed Scones

2 cups all-purpose flour
Whole Wheat Flour
1 teaspoon salt
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 cup tahini
1/2 cup roasted sunflower seeds
1 large egg
2 tablespoons milk

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How to Make Tahini Sunflower Seed Scones

Preheat oven to 375°F (190°C).
In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 2 teaspoons baking powder until well combined.
Add 1/2 cup tahini (or nut butter of your choice), incorporating one tablespoon at a time and mixing with the flour until combined.
Using a pastry blender or your fingers, cut the tahini into the flour mixture until it resembles coarse crumbs.
Fold in 1/2 cup roasted sunflower seeds (or 1/2 cup chopped nuts of your choice).
In a separate bowl, whisk together 1 large egg and 2 tablespoons milk until blended.
Pour the wet ingredients into the dry ingredients, reserving 1 tablespoon of the egg mixture for glazing. Gently combine until just moistened.
On a lightly floured surface, gently pat the dough to about 1-inch thickness.
Use a 2-inch biscuit cutter or a glass to cut out scones.
Place scones on a baking sheet lined with parchment paper.
Brush the tops of the scones with the reserved egg mixture. Sprinkle with extra seeds or nuts, if desired.
Bake for 15-20 minutes, or until lightly golden brown.
Let cool slightly before serving. Enjoy!