Superfood Scones

Light, flaky whole-wheat pastry and antioxidant-loaded superfoods – such as hemp, cacao nibs and pecans – make 
this a healthy alternative to a baked good from your local 
coffee shop.

Darren Kemper

Love baking? Find healthy muffin recipes here! 

Prep Time
30 min
Cook Time
15 min
45 min


  • 1½ cups whole-wheat pastry flour or spelt flour + additional for dusting
  • 1½ tsp baking powder
  • 3/4 tsp orange zest
  • 3/8 tsp (1/4 + 1/8 tsp) baking soda (TRY: Bob’s Red Mill Baking Soda)
  • 1/4 tsp sea salt
  • 6 tbsp cold organic unsalted butter (TIP: Keep in fridge until ready to use)
  • 1/2 cup unsweetened raisins or currants
  • 1/4 cup chopped unsalted pecans
  • 1/4 cup raw cacao nibs (or use 1/4 cup dark chocolate chunks and reduce maple syrup to 2 tbsp)
  • 2 tbsp hemp hearts
  • 1/2 cup cold buttermilk + additional as needed
  • 2½ tbsp pure maple syrup (preferably Grade A)
  • 1/2 tsp pure vanilla extract


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, orange zest, baking soda and salt. Cut butter into pieces and use a pastry cutter or your fingertips to work butter into flour mixture, making a coarse meal with a few larger chunks.
  3. Add raisins, pecans, cacao nibs and hemp hearts to bowl and stir to combine.
  4. In a separate mixing bowl, whisk together buttermilk, maple syrup and vanilla. Slowly add buttermilk mixture to flour-butter mixture, stirring to combine, just until mixture begins to form clumps. (Note: If any dry flour remains, add more buttermilk as necessary, 1 tbsp at a time, until flour is incorporated.)
  5. Transfer mixture to baking sheet. Lightly dust your hands with flour and gather mixture into a ball, squeezing to form a dough (it may still crumble slightly).
  6. Flatten dough to 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 6-inch-diameter round. Cut into 6 wedges, then arrange them 1/2 inch apart. (Alternatively, shape into a rectangle and cut into squares.)
  7. Brush tops with buttermilk. Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack.

Nutrition Information

  • Serving Size 1 scone
  • Calories 377
  • Carbohydrate Content 44 g
  • Cholesterol Content 33 mg
  • Fat Content 20 g
  • Fiber Content 9 g
  • Protein Content 6 g
  • Saturated Fat Content 9 g
  • Sodium Content 281 mg
  • Sugar Content 20 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 3 g