Pecan, Lemon, Ginger, Hemp, and Chia Scones

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 196 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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