How to Make Good, Simple, and Quick Sourdough Sesame and Tahini Scones (Diabetic Friendly, No Artificial Sweeteners)
- Leigh
- Apr 1
- 2 min read
These scones are quick to make with your discard, and they are a bit different from your run-of-the mill treats. The scones have the tang of sourdough, and they also have the slightly nutty taste of tahini. Dates, not refined sugar, provide just a bit of sweetness. The scones get a sprinkle of sesame seeds before they go in the air fryer or oven, and the seeds toast nicely and provide a slight crunch to the tops of the scones. With whole-grain flour, protein, healthy fat, and fiber, the scones are acceptable (in moderation, as always) if you're on a diabetic diet or want to "eat healthy." We like the scones for dinner, breakfast, and as a nice treat with tea or coffee. Enjoy!
Sourdough Sesame and Tahini Scones (Diabetic Friendly) -- Makes 12
1 cup of sourdough starter/discard
1/3 cup of canola oil
1/3 cup of milk
1/4 cup of tahini
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of chopped, pitted dates
Sesame seeds to sprinkle (1-2 tablespoons)
In a large bowl combine the starter/discard, canola oil, milk, and tahini until thoroughly mixed. Add to the bowl the flour, baking powder, salt, and chopped dates and stir them into the wet ingredients until combined and a dough forms (don't try to kneed the damp dough, just bring it together in the bowl).
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 12 balls of dough (each about 2-3 tablespoons--I use a large cookie scoop) onto the parchment pieces, leaving a couple of inches between the dough balls. With damp hands, press the balls down until they are 1/2- to 3/4-inch thick. Sprinkle the tops of the damp scones with sesame seeds. Spritz the tops of the seeded scones with a little non-stick cooking spray (it helps to keep the seeds in place). Air fry the scones at 320 degrees for about 10 minutes or until puffed and golden brown.
Oven: Preheat the oven to 375 degrees. Line a baking sheet with baking parchment. Drop 12 balls of dough (each about 2-3 tablespoons--I use a large cookie scoop) onto the parchment, leaving a couple of inches between the dough balls. With damp hands, press the balls down until they are 1/2- to 3/4-inch thick. Sprinkle the tops of the damp scones with sesame seeds and press the seeds into the dough a bit with your fingers. Bake the scones for 10-15 minutes or until puffed and golden brown.
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