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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tahini Sunflower Seed Scones? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
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!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
9g
Carbs
9g
