Pumpkin Raisin Hemp Seed Scones

Ingredients:
2 1/2 Cups Flour
1/3 Cup Sugar
1/4 Cup Butter
1 Tbls Baking powder
2 Tbls Cinnamon
1 Egg
1/2 Cup Canned Pureed Pumpkin (NOT Pumpkin pie filling)
1/2 Cup Greek Yogurt
1/4 Tsp Salt
1/3 Cup Hulled Hemp Seeds
1/3 Cup raisins (optional)

 

Combine egg, melted butter, and greek yogurt in a large bowl and whisk together. Add flour, baking powder, pumpkin and salt. Switching to a heavy mixing spoon, add sugar, cinnamon, hemp seeds, and raisins.
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Add mix to a greased pie pan. At this point it is ready for the oven, or can be stored in the fridge over night. I don’t like messing around with all the mixing in the morning, so I make this the night before so it can be put in the oven for an easy Saturday morning breakfast.
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Bake at 350 for ~35 minutes, use toothpicks to check the consistency in the middle to tell when it’s done. Garnish with powdered sugar for bonus points if desired.
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Let set for 10 minutes after the oven, cut and serve.
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