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–+ servings

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
0 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp whole flaxseeds, toasted see tip
  • 3/4 cups whole hemp seeds ground see tip Better Option Foods
  • 3/4 cups hemp flour Better Option Foods
  • 3/4 cups unbleached flour Gluten Free flour may be used
  • 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)

Method
 

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside.
  2. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
  3. 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).
  4. In a medium bowl, combine ground flaxseeds, ground whole hemp seeds, flour, the 1/2 cup oats, sugar, baking powder, and salt.
  5. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  6. In a bowl, slightly beat egg white; stir in yogurt. Gently fold in berries.
  7. Add berry mixture all at once to flour mixture. With a fork, stir just until moistened.
  8. 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.
  9. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.
  10. 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.
  11. 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.

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