Sesame is featured here FOUR ways: tahini, halva, sesame oil, and sesame seeds! (Can you sense my enthusiasm for this humble little seed?!). Halva can likely be found in the ethnic food aisle of your grocery store, along with tahini. If your shopping online, I recommend checking out New York’s Seed + Mill for artisanal tahini and halva. www.seedandmill.com.
*I understand these are not truly vegan because of the honey, so please feel free to omit or substitute a different sweetener of your choice. Seed + Mill also sells vegan halva.
MAKES 8 SCONES
flax or chia egg (1 tablespoon flax meal or ground chia seeds and 3 tablespoons water)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons tahini
1 cup chopped halva (any flavor)
1/4 cup honey
3/4 cup coconut milk or coconut cream
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 tablespoon Demerara sugar
Whisk flax meal (or ground chia) with water in a small bowl and set aside. In a large bowl whisk together flour, baking powder, and salt. Add tahini, then cut in to the dry ingredients with a pastry blender or fork until crumbly. Mix in chopped halvah.
Whisk coconut milk with flax (or chia) egg and honey, then slowly add to the dry ingredients, mixing until just combined. Knead a few times in the bowl until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round. Brush the top with sesame oil and sprinkle with sesame seeds and Demerara sugar. Cut into 8 wedges, pulling each apart slightly. Pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake until light golden brown, about 15 - 20 minutes.