Vegan Gingerbread Scones

Serve these vegan scones rich with gingerbread spices and studded with chia seeds and pecans at a festive breakfast or brunch.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 152 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons cream of tartar
• 1 tablespoon ground ginger
• 2 tablespoons water, or as needed
• 1 orange
• 1 tablespoon blackstrap molasses
• 2 tablespoons chia seeds
• 0.75 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup coconut oil, chilled
• 0.5 finely chopped pecans

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Step 2

Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.

Step 3

Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.

Step 4

Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.

Step 5

Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.

Step 6

Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.