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Pecan, Lemon, Ginger, Hemp, and Chia Scones
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious vegan scones with lemon, ginger, coconut oil, hemp seeds, and pecans for a flavorful and wholesome treat.
Ingredients:
  • 2 lemons
  • 1 tablespoon water, or as needed
  • 0.25 cup coconut milk
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 0.5 cup coconut oil, chilled
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 0.75 teaspoon salt
  • 0.5 cup finely chopped pecans
  • 0.25 cup hemp seed hearts
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and elegantly line a baking sheet with parchment paper.
  • Grate the fragrant lemon peels to capture its vibrant essence. Squeeze the lemons into a measuring cup, adjusting with water until you have 7 tablespoons of liquid gold. In a bowl, blend the lemon zest, juice, creamy coconut milk, nutritious chia seeds, and aromatic vanilla extract. Allow this mixture to rest and thicken for around 10 minutes.
  • Begin by dicing chilled coconut oil. In a food processor, mix flour, sugar, cream of tartar, baking soda, ground ginger, and salt until combined. Add the diced coconut oil and pulse until a crumbly texture forms. Pour in the coconut milk mixture and pulse until dough starts coming together in a ball.
  • Transfer dough onto a dusted work surface and delicately incorporate pecans and hemp seeds. Divide dough into 2 parts, shaping each into a 1-inch thick circle. Cut each circle into 8 wedges and arrange on the baking sheet.
  • Bake in a hot oven until the tops bounce back when gently touched, about 25-30 minutes.

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