Simply Sesame Chocolate Chip Scones

Whether because of allergies or simply product availability, the popularity of nut butters, other than peanut butter, has grown tremendously.  Just yesterday, in the supermarket, I saw jars of almond butter, cashew butter, sunflower seed butter, coconut almond butter, hazelnut butter, cookie butter, and even powdered peanut butter.

While my husband is peanut butter obsessed, I’ve never been a huge fan, other than peanut butter & jelly sandwiches.  And, while I’ve tried most of the other nut butters on the market, I’ve only found a few that I would eat on a regular basis.  For me, most are too sweet, and they are mixes with other sweet ingredients, making the end product unbearably decadent.  So when I accepted the blogger challenge from Simply Sesame, my goal was to use their sesame butter in unexpected ways.

Simply Sesame with Vanilla & Almond Bits…At Breakfast

I’ve said it before, and I’ll say it again. I love scones.  My husband and kids even love scones.  Who wouldn’t!?!?  It’s like a biscuit and a muffin had a baby, and it was the most delicious, tender, fluffy baby ever.



2 c. self rising flour (I find that the flavor is better than using all purpose flour and adding baking soda/baking powder)

8 TBSP cold butter cut into cubes

2 TBSP sugar

8 oz. mini chocolate chips

2 TBSP sour cream

1/4 c. Simply Sesame  Vanilla with Almond Bits

1/2 c. milk

1/4 c. melted butter

1/4 c. sugar


Preheat oven to 425 degrees.  Line 2 cookie sheets in parchment paper.

In a food processor, combine flour, butter, and sugar.  Pulse until it resembles a fine crumble.  Transfer to a large bowl and stir in chocolate chips.  Add sour cream, Simply Sesame, and milk.  Stir to combine.  If dough is too dry, add 1-2 TBSP additional milk.  Do not worry if dough is too soft to handle.

Turn dough out one to a heavily floured work space.  Sprinkle the dough with 2-3 TBSP more flour.  Using your hands, form dough into a long rectangle (approximately 4-5 inches wide and 1.5 inches thick).  Dip a long knife into flour and cut the dough rectangle into triangles.

Transfer dough triangles to parchment paper, placing triangles 1-2 inches apart.  Brush with melted butter and sprinkle with sugar.

Bake at 425 degrees for 8-10 minutes or until golden brown.  Do not over bake.  Cool on cookie sheet for 5 minutes before transferring to cooling rack.

Serve warm or with Simply Sesame Glaze.

Simply Sesame Glaze

1/4 c. Simply Sesame Vanilla with Almond Bits

2 TBSP powdered sugar

In a small microwavable bowl, heat Simply Sesame for 10-20 seconds (just hot enough to loosen).  Stir in powdered sugar.  Transfer to a piping or zipper bag.  Snip the end and drizzle scones.

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