Pumpkin Raisin Hemp Seed Scones

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.

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.

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.

Let set for 10 minutes after the oven, cut and serve.

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