These delicious, semi-sweet scones are a unique combination of bitter tahini, sour lemon and sweet agave syrup. Addictively bizarre and simple to make, as well as free of processed oils!
Someraw granulated sugar,sprinkled on top before baking
Instructions
Firstly, preheat your oven to 425°F.
In a large mixing bowl, mix together the 1 ¼ cups whole-wheat flour, baking powder, ground cinnamon and salt.
Take some cold tahini, and dollop 3 heaping tablespoons throughout the dry ingredients. If your tahini is really separated, try to get more of the solid paste than the liquid oil. Cut the tahini into the dry ingredients with a fork or pastry cutter until it forms small pebbles throughout.
Make a well in the center of the dry ingredients, and then pour the soy milk, lemon juice, agave syrup, vanilla extract and brown sugar in the center. Fold all the ingredients together with a rubber spatula until it forms a sticky, compact dough, just until there is no raw flour leftover. Add the additional ¼ cup of whole-wheat flour if the dough is still too moist.
Plop the dough onto a prepared baking sheet (as in, lined with a silicon baking mat or parchment paper), and form it into about an oval shape (don't flatten it too much though - ½ an inch or so). Brush with soy milk and sprinkle granulated raw sugar on top. Cut the circle into 8 triangles. Separate the scones slightly, and then bake for about 13 to 15 minutes, until they're golden brown.