Over my Christmas break, I got sunflower seed butter from Trader Joe’s. There’s no Trader Joe’s around here, so as my sunflower seed butter is getting low, I’ve been slowly panicking. I’m obsessed with it. I have it every morning slathered on a piece of high fiber toast. They have the Sunbutter here at Wegman’s, but for $5.99 a jar, I don’t think it’s quite worth it for how fast I seem to go through it. Having a jar full of sunflower seeds, I decided I’d make my own. After I melted my Ninja bowl so I can no longer place the blade inside, I found out again that my blender doesn’t work, and then dirtied the Ninja pitcher trying to finish it off, I only had a sunflower seed paste. Completely frustrated and a bit worried that I had plastic mixed throughout the “butter,” I threw it into a jar and into the fridge, threw the Ninja bowl away and ordered a new blade, got a spatula stuck onto the blender blade (it’s now still sitting in the sink, me being too afraid to deal with it anymore), cleaned all of the still usable dishes, and proceeded to call my mom and complain about how frustrated I was. I then ordered a cheap food processor that should be able to handle it next time.
I figured I could make some sort of cookie out of the sunflower seed paste, and after a quick search on my Tastespotting RSS feed, I found Double Sunflower Seed Scones from Live Laugh Eat. I decided to adapt it slightly and make those. I’ve been wanting to make scones, anyway.
The scones ended up fantastic, thank goodness. A kitchen fail turned very yummy success. They’re nice and moist, studded with dark chocolate chips for a bit of decadence. The sunflower seed butter adds a nice nuttiness to it, and every few bites it actually reminds me of corn bread for some reason. It’s just sweet enough to let the sunflower seeds shine through. Next time, I might stir in some whole sunflower seeds just for a bit of a crunch. Oh and by the way, don’t you love that mug? My friend, Sam, got it for me for Christmas from Anthropologie. I love Anthropologie.
I sweetened the scones with truvia and a tiny bit of molasses, so they’re basically sugar free. I threw in some wheat bran for some added fiber. These scones are perfect with a cup of tea for breakfast, if you don’t mind having chocolate for breakfast. I sure don’t. 😉
Sunflower Seed Butter Chocolate Chip Scones
yields 8 scones
1 3/4 cup white whole wheat flour
1/4 cup wheat bran
2 1/2 t baking powder
pinch of salt
6 t truvia (spoonable)
1 T molasses
1/2 cup of sunflower seed butter, heaping
1/2 cup milk (I use lactose-free)
1 t vanilla
1/3 cup dark chocolate chips
In a medium bowl, stir together all of the dry ingredients. In a large bowl, stir together the molasses, sunflower seed butter, milk, egg and vanilla. Stir the dry ingredients into the wet, and stir until just incorporated. Fold in the chocolate chips. Spoon onto a parchment lined baking sheet, and shape into a thick round. Cut into 8 triangles, but do not separate. Bake at 400ºF for 15 minutes, until lightly browned. Cut all the way through the score lines, and cool on wire racks. Serve with tea.