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Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Vegan scones bursting with lemon, orange, pecans, almonds, chia seeds, ginger, and cardamom.
Ingredients:
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 0.25 cup coconut milk
  • 2 tablespoons chia seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 0.5 cup cold coconut oil, divided into 8 equal-size pieces
  • 0.25 cup finely chopped pecans
  • 0.25 cup finely chopped almonds
  • 0.25 cup hemp seed hearts
Instructions:
  • Preheat your convection oven to a cozy 300 degrees F (150 degrees C) and prepare your baking sheets by lining them with parchment paper.
  • Combine the orange juice and lemon juice in a small bowl, adjusting with water as needed to reach a total of 7 tablespoons liquid.
  • Combine juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract in a bowl, allowing the chia seeds to gel for about 10 minutes.
  • In the bowl of a food processor, mix flour, sugar, baking soda, ginger, cardamom, and salt until combined. Add cold coconut oil and process until mixture looks like wet sand. Pour in chia mixture and pulse until dough starts to come together.
  • Place the dough in a bowl along with pecans, almonds, and hemp. Gently knead the mixture until the nuts and seeds are evenly distributed throughout. Divide the dough into 2 pieces and flatten each into a 1-inch thick disc. Cut each disc into 8 wedges and arrange them on the baking sheets.
  • Bake in the oven until the tops spring back when pressed, about 30-35 minutes.

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