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Vegan Gingerbread Scones
Vegan Gingerbread Scones
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in these festive vegan gingerbread spiced scones with chia seeds and pecans, perfect for breakfast or brunch.
Ingredients:
  • 2 tablespoons water, or as needed
  • 2 tablespoons chia seeds
  • 1 tablespoon blackstrap molasses
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 0.75 teaspoon salt
  • 0.5 cup coconut oil, chilled
  • 0.5 finely chopped pecans
Instructions:
  • Preheat your oven to a toasty 300 degrees F (150 degrees C) and prepare a baking sheet with parchment paper.
  • Squeeze the fresh orange juice into a measuring cup. Top up with water to 8 ounces. Mix in chia seeds and molasses. Allow the mixture to gel for approximately 10 minutes.
  • In a food processor, combine flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt. Pulse for about 30 seconds until just combined. Add chilled coconut oil cut into 8 pieces and pulse until mixture resembles wet sand, about 30 seconds.
  • Transfer the wet mixture to a food processor and pulse briefly until the dough begins to come together, approximately 1 minute. Move the dough into a large bowl, combine with pecans, and knead 5 to 6 times to evenly distribute them.
  • Place the dough on a lightly floured surface, divide it into 2 equal portions, and shape each into a 1-inch thick round. Cut each round into 8 wedge-shaped pieces, then arrange them on the baking sheet.
  • Bake in the oven until the scones' tops are firm and edges appear dry, for around 20 minutes.

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