Hemp + Goats Cheese Scones
There’s something deeply satisfying about a warm tray of scones coming out of the oven. These golden scones feel equally at home on a breakfast table slathered with a thick layer of butter, or served alongside a pot of tea in the afternoon. These goat’s cheese and hemp scones are one of those quietly nourishing recipes; rich in protein and healthy fats, and deeply flavourful from the earthy nuttiness of hemp seeds.
I’ve used Hemp Harvest hemp seeds, which are superior in quality and grown here in Tasmania. You can find them at Part and Parcel, and if you’d like to try them yourself, use code ALICIA20 for $20 off your order.
Ingredients
½ brown onion, finely sliced
¼ cup hemp seeds (we love hemp harvests)
300 g flour (freshly milled spelt or plain flour)
3 tsp baking powder
150 g cold butter, cubed
100 g soft goat’s cheese
100 g cheddar, grated
1 pasture raised egg
100 ml milk (plus extra for brushing)
Celtic sea salt and cracked black pepper, to taste
Method
In a small pan, melt a tablespoon of butter over low heat. Add the sliced onion. Cook slowly for 10–15 minutes until golden and sweet. Set aside to cool.
In a large bowl, combine the flour, baking powder, hemp seeds and a pinch of salt.
Rub in the cold butter with your fingertips until the mix resembles coarse crumbs.Stir through the cheddar, goat’s cheese, and cooled onion mixture.
In a jug, whisk together the egg and milk. Pour most of it into the flour mixture (reserve a tablespoon or two for brushing). Mix gently until the dough just comes together; it should be soft but not sticky. If it feels dry, add a splash more milk.
Turn onto a lightly floured surface and bring it together with your hands (avoid kneading).
Pat into a round about 3–4 cm thick.
Cut into rounds with a circular cutter.Place on a lined baking tray. Brush tops with the reserved milk or a little beaten egg.
Bake at 200°c for 15–18 minutes, until risen and golden.Transfer to a rack. Enjoy served warm with a thick layer of butter or extra goat’s cheese.
