October 24, 2016

tahini + dark chocolate scones

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tahini + dark chocolate scones

The first time I heard of tahini, I was babysitting for a family friend. The most adorable little boy, that woke from his naps speaking to me in french. I swore then that when I had kids of my own, they would speak to me in French. That lasted with Charlie until baby number two came along.

tahini + dark chocolate scones

That French speaking little cutie had food allergies,many many food allergies, and so for lunch I would make him jam and tahini on sprouted grain bread. Gross at the time I thought, until I tried it. It was actually quite tasty, and I have been a fan of tahini ever since.

I don’t use it much other than for making hummus, but with a large stash in my fridge I decided it was time to put it to good use.

I often feel guilty for not feeding Ian as well as I feed the kids. I make them breakfast every morning before school and pack their lunches. Ian usually takes leftovers for lunch, but I never really make sure he has breakfast before work. He may take a muffin or two if I’m baking, but sweets for breakfast aren’t really his thing.

These tahini scones are only slightly sweet, and because Ian is definitely a fan of chocolate,ย even for breakfast, I added some dark chocolate chunks. If you don’t have or don’t care for tahini, you can replace it with peanut butter or really any nut butter. Almond butter would be delicious, I just may try those next weekend. I was going to add sesame seeds to the tops, but the kids most likely would not have been interested in them, so I left the seeds off.

I used LARGE chocolate chunks, which did make cutting the scones tricky. I had to work around some larger chocolate pieces, and then roll the scraps to not waste any dough. Even easier would be to roll the dough into a circle and slice the scones into the traditional triangles. I used my biscuit cutter because round scones are easier to pack, and many times Ian eats his breakfast on the go or packs it to take with him. Plus, I just like the way the round scones look.

tahini + dark chocolate scones

Print Recipe
Yield: 8 scones

tahini + dark chocolate scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups whole wheat pastry flour, or white whole wheat flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup tahini, at room temperature
  • 1 egg
  • 3/4 cup milk
  • 4 ounces dark chocolate, broken into chunks

Directions:

  • preheat the oven to 375 degrees
  • combine the flour, sugar, baking powder, and salt
  • add the tahini, and stir until you have coarse crumbs
  • add the chopped chocolate
  • whisk together the egg and milk, and add to the flour mixture
  • mix to combine
  • on a lightly floured surface, roll the dough to flatten and cut into desired shape (I used a biscuit cutter)
  • place scones on a silpat or parchment lined baking sheet
  • bake 15 minutes
     

Either shape, they are delicious and ease my wife guilt.

enjoy!

tahini + dark chocolate scones

 

 

breakfast
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