These scones are a delightful twist on the classic recipe, featuring tahini and sunflower seeds for a nutty and rich flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a large bowl, combine the all-purpose flour, whole wheat flour, salt, sugar, and baking powder.
Whisking the dry ingredients together helps distribute the baking powder evenly.
Add the tahini to the dry mixture, one tablespoon at a time, and use a pastry blender to cut it into the flour until the mixture resembles coarse crumbs.
Ensure the tahini is well-stirred before measuring to avoid separation.
Stir in the roasted sunflower seeds.
Toast the sunflower seeds lightly for enhanced flavor.
In a separate bowl, whisk together the egg and milk until well combined.
Use room temperature ingredients for better mixing.
Pour the wet mixture into the dry mixture, reserving a tablespoon for glazing, and mix until just combined.
Do not overmix to keep the scones tender.
On a floured surface, flatten the dough to about 1-inch thickness and cut out scones using a round cutter.
Dip the cutter in flour to prevent sticking.
Place the scones on a parchment-lined baking sheet and brush the tops with the reserved egg mixture.
Sprinkle extra sunflower seeds on top for a decorative touch.
Bake in the preheated oven for 15 minutes or until the tops are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the scones cool slightly before serving. Enjoy warm or at room temperature.
Serve with a dollop of butter or jam for added indulgence.
Continua nella nostra app per un'esperienza migliore
