Tahini Sunflower Seed Scones – a delicious recipe with flour, whole wheat flour, salt, sugar, baking powder, tahini. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0F.
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!
677
kcal
Calories
45
g
Fat
57
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups flour, 1/4 cup whole wheat flour (I use spelt), 1/4 teaspoon salt, 2 tablespoons sugar, and more.
Yes, Tahini Sunflower Seed Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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