Photo Bruce Wolf

Hemp seeds add a nutty crunch to this traditional breakfast pastry recipe.

Although scones are not difficult to bake, there are a couple of things to know before you get started making these hemp seed scones in order to ensure best results. First, don’t over mix the flour and butter, and second, don’t make the scones very sweet.  The flour to butter proportion and quick handling of the dough will ensure that the pastries will be light and moist, and just a touch of sweetness is the goal.

Scones are best eaten the day they are made, but a quick toasting and they remain quite respectable for a couple of days, especially with some butter and jam. If you can get your hands on some clotted cream, go for it — tasting the rich delicacy of scones with clotted cream is life changing.

The hemp seeds in this recipe add a serious nutritional boost along with a nutty crunch.  Full of protein, magnesium, calcium and fiber, you get the benefits of the Cannabis sativa plant without the high. These nutrient dense seeds help combat inflammation, and are considered a complete protein, making these impressive little seeds tiny but mighty.

To spice up the recipe, you can add 1 cup of chopped dried or fresh fruit in step two, when you are pulsing together the wet ingredients with the dry. I recommend using toasted almonds and coconut if you are looking for additional flavors.

Ingredients: Makes 12 scones

2¾ cups all-purpose flour

¼ cup sugar

¾ teaspoon salt

1 tablespoon baking powder

1 teaspoon cream of tartar

3 tablespoons hemp seeds

3 tablespoons poppy seeds

½ cup butter, cold and cut in small cubes

2 large eggs, lightly beaten

¼ cup heavy cream

1 teaspoon vanilla extract

1 tablespoon orange zest



Step 1: Heat oven to 400 degrees Farenheit.

Step 2: In the bowl of a food processor, combine the flour, sugar, salt, baking powder, cream of tartar, hemp and poppy seeds. Pulse to blend.

Step 3: Add the butter and pulse until the mixture looks crumbly.

Step 4: Add the eggs, cream, vanilla and orange zest and blend until just combined.

Step 5: Turn the dough onto a floured board and knead for a minute. Divide the dough into two equal parts. Press each half into a circle about 5 inches in diameter. Cut each circle into 6 wedges.

Step 6: Place the wedges on a parchment covered baking sheet. Bake for 20-25 minutes, until golden brown. Serve with butter or jam.


Laurie Wolf runs the award-winning edible company, Laurie and MaryJane, and cooks in the kitchen of what once was the World Famous Cannabis Cafe. Laurie and MaryJane’s goal is to produce high quality, reliable edibles.  

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