Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Coconut Milk2 tbsps
Chia Seed1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 cup
White Sugar1 tsp
Baking Soda1 tsp
Ground Ginger1 tsp
Ground Cardamom3 tsp
Salt1 cup
Pecan (finely chopped)1 cup
Almond (finely chopped)Directions:
1
Preheat convection oven to 300 degrees F (150 degrees C)
2
Line baking sheets with parchment paper
3
Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid
4
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
5
Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined
6
Add cold coconut oil pieces and process until mixture resembles wet sand
7
Pour chia mixture into flour mixture; pulse until dough begins to come together
8
Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed
9
Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc
10
Cut each disc into 8 wedges, and places wedges on prepared baking sheets
11
Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes