Pecan, Lemon, Ginger, Hemp, and Chia Scones recipe

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Ingredients

2 lemons
1 tablespoon water, or as needed
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
½ cup coconut oil, chilled
2 cups all-purpose flour
½ cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon salt
½ cup finely chopped pecans
¼ cup hemp seed hearts

Nutrition Info

195.9 calories
carbohydrate: 21.3 g
cholesterol: : -
fat: 11.8 g
fiber: 2 g
protein: 3.2 g
saturatedFat: 7 g
servingSize: -
sodium: 189.3 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl, set aside to thicken, about 10 minutes.

  3. Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor, pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.

  4. Turn dough out onto a lightly floured work surface, gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions, pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.

  5. Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

Recipe Yield

16 scones

Recipe Note

Another flavor version of a previous scone recipe I've used. This one has the food processor technique I've adapted to use chilled coconut oil rather than hand grating frozen coconut oil.

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