Best Tahini Sunflower Seed Scones Recipes

SUPER-SEED SNACK BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
• Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
• Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
• Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.

ALMOND POPPY SEED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
• Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
• For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
• OR.
• For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
• Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
• Bake 12 minutes or until golden brown.