Blueberry Scones with Flax & Hemp Seeds

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, flaxseeds and hemp seeds. Spread them with cream cheese or a fruit preserves. Try substituting cherries, raspberries, or dried apricots for the blueberries offering a different twist.

Blueberry Scones with Flax & Hemp Seeds

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, flaxseeds and hemp seeds. Spread them with cream cheese or a fruit preserves. Try substituting cherries, raspberries, or dried apricots for the blueberries offering a different twist.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings 12 servings

Ingredients
  

  • 2 tbsp whole flaxseeds, toasted see tip
  • 3/4 cups whole hemp seeds ground see tip
  • 3/4 cups old fashion rolled oats
  • 1/4 cup organic cane sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cold butter, cut into pieces
  • 1 egg white
  • 1 6 oz container plain yogurt
  • 1 1/4 cup fresh blueberries (substitute pitted cherries or dried finely chopped apricots and 1 tablespoon Rolled oats and/or flaxseeds)

Instructions
 

  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside.
  • Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
  • Place whole hemp seeds in spice grinder or small food processor and pulse until ground (the whole hemp seeds may not appear as finely ground as the flaxseeds).
  • In a medium bowl, combine ground flaxseeds, ground whole hemp seeds, flour, the 1/2 cup oats, sugar, baking powder, and salt.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  • In a bowl, slightly beat egg white; stir in yogurt. Gently fold in berries.
  • Add berry mixture all at once to flour mixture. With a fork, stir just until moistened.
  • Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
  • Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.
  • Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds.
  • Bake for 16 to 18 minutes or until golden brown. Serve warm.

Notes

  • To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.
  • To grind whole hemp seeds, pulse in small blender or food processor until mealy. Salt Free or salted whole hemp seeds may be used.