Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones

This recipe for vegan scones has everything in it: lemon, orange, pecans, almonds, chia seeds, ginger, and cardamom.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 201 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 2 tablespoons chia seeds
• 0.75 teaspoon salt
• 0.5 cup white sugar
• 0.25 cup coconut milk
• 0.25 cup finely chopped pecans
• 0.5 cup cold coconut oil, divided into 8 equal-size pieces
• 0.25 cup finely chopped almonds
• 0.25 cup hemp seed hearts

Recipe Instructions

Step 1

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

Step 2

Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.

Step 3

Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.

Step 4

Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.

Step 5

Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.

Step 6

Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.