Tahini Sunflower Seed Scones
Elevate your breakfast or afternoon tea with these irresistible Tahini Sunflower Seed Scones—a nutty twist on the classic scone recipe that’s as unique as it is delicious! Infused with the creamy, roasted flavor of tahini and studded with crunchy toasted sunflower seeds, these scones strike the perfect balance between sweet and savory. The rich tahini and buttery base create a tender crumb, while a touch of coarse sugar on top adds a delightful crunch. Ready in just 35 minutes, these golden, bakery-style scones are perfect served warm with a dollop of jam or a drizzle of honey. With their wholesome texture and bold flavor, these easy-to-make scones are sure to be a standout addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.25 cups Tahini
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cups Toasted sunflower seeds
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Optional: Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the tahini, heavy cream, and vanilla extract until smooth.
Pour the tahini mixture into the dry ingredients and stir gently with a spatula until the dough just begins to come together. Be careful not to overmix.
Gently fold in the toasted sunflower seeds, ensuring they are evenly distributed.
Turn the dough out onto a lightly floured surface and pat it into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1–2 inches apart.
Brush the tops of the scones with beaten egg for a golden finish and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow to cool for at least 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 595 mg | 46% | |
| Iron | 2680.3 mg | 14890% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
