These healthy little scones may not win many beauty contests, but flavour-wise they’re right up there. Coffee and hazelnuts are a classic combination (walnuts also, which you can use if you prefer), although they might not be a flavour combo you’re used to experiencing in a scone. To make these even more tasty, I’ve topped them off with a lovely hemp and honey cream cheese.
Let’s not forget the protein – I’ve used raw, cold-pressed, natural hemp protein from GOOD – which turns these scones into a healthier and more tummy-filling snack. Perfect for elevenses or a post-workout bite.
I do think scones are the perfect choice for non-technical, impatient bakers like myself. The ingredients come together really quickly into a dough, and it’s hard to make too many mistakes. Unlike the need for accuracy when making light, fluffy cakes, this scone recipe is quite forgiving if the odd measurement is off (as I’m frequently wont to do!).
I’ve been developing some recipes for the people at GOOD (see my roasted pumpkin soup with parmesan-hemp soldiers published earlier in the week), and I’m really loving their products. I was already a hemp oil convert, but it’s the first time I’ve tried the shelled seeds (soft with a light nutty flavour), hemp milk (mild, nutty and sweet) and hemp protein powder (earthy, but not an overpowering flavour).
Raw hemp protein from GOOD Nutrition
GOOD hemp is grown on the picturesque Collabear Farm near Barnstaple in North Devon, owned by photography director Henry Braham and film producer Glynis Murray. The pair bought the farm in 1996 and started looking for a sustainable crop to grow. They happened upon hemp and have never looked back. The fibre from the plant is actually used in some models of BMW cars, while the seeds as we know, produce an amazingly nutritious range of food products.
The hemp powder is 100 per cent natural, plant-based and raw. Unlike many of the whey powders out there, it’s free from artificial flavourings and sweeteners, and there certainly aren’t any fillers. It’s gluten-free, dairy-free, soy-free and is not known to contain any other allergens.
If you’re looking to supercharge your diet, hemp protein is a rich source of Omega 3, GLA (gamma linolenic acid) dietary fibre, and has all 10 essential amino acids in perfect balance – making it one of the best, if not the best, source of complete plant protein.
It’s a great thing to add to your smoothies, although given its natural shade of green-brown be prepared for your drink to slightly change colour accordingly! I’ve also used GOOD hemp milk (this is white!) in these scones, but any milk (dairy or non-dairy) will do.
As I’m using half wholemeal flour in these scones, the colour doesn’t matter at all! I’ve gone for half organic wholemeal and half organic stoneground white, as the white gives the scones a better rise. Using 100 per cent wholemeal is fine, just expect a denser result.
Coffee and hazelnut protein scones (makes approx 10)
Ingredients
50g butter
110g organic wholemeal flour
110g organic stoneground white
3 scoops hemp protein powder
2 tsp baking powder
1 tbsp light muscovado sugar (optional)
1 tbsp coffee granules (dissolved in a little hot water)
Pinch of salt
Approx 120ml hemp milk (or other milk) – you may need a little more
30g roughly chopped and toasted hazelnuts
Method
In a bowl add the slightly softened butter and the flour, and rub the fat in until you have fine breadcrumbs. Stir in the protein powder, baking powder, toasted hazelnuts, sugar and salt.
In a jug mix the coffee liquid with the hemp milk and start to pour little by little, stirring lightly through the breadcrumbs until they start to clump together.
When all the liquid is added, use your hands to form into a mound of dough. You may need to adjust the amount of liquid you add. The dough should hold together well but not be too sticky.
Turn out onto a floured board and roll out to 3cm thick, and use a cutter to shape each scone. You will need to roll out around three times until all the dough is used up. Makes about 10 small scones.
Line a baking tray with foil, lightly grease and place the scones on top. Bake in the oven at 220 deg C, for 12-15 minutes.
Serve warm or cool, with hemp and honey cream cheese.
Hemp and honey cream cheese filling
Ingredients
85g cream cheese
3 tsp shelled hemp seeds
1 tsp honey
Method
Mix all the ingredients together and spread on the scones. Enjoy all that sweet, nutty, hemp goodness.
Julie is a food and lifestyle blogger! 
Thanks Robin, it’s well worth a try. Thanks for hosting the linkie – I enjoyed it!
I’ve never heard of hemp protein! Your scones look amazing! xo
Thanks for linking with Twirl & Take a Bow!
Yes, it’s a great ingredient, and such an easy way to add some high quality nutrition to your everyday meals – whether you’re using the oil, the milk or the seeds, or all three! Thanks for commenting, best wishes, Julie
I never really thought about using hemp as one of my cooking ingredients. Thanks for opening my eyes to this ingredient.