Pecan, Lemon, Ginger, Hemp, and Chia Scones

Pecan, Lemon, Ginger, Hemp, and Chia Scones

by Ignacio Vazquez 1 year ago
0 (0)
25 minutes
195.9 kcal
21.3 g carbs
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Description

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.

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 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. 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. 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. 5. Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts
serving: 16 scones
calories: 195.9 kcal
carbohydrates: 21.3 g
protein: 3.2 g
saturated fat: 7 g
sodium: 189.3 mg
fiber: 2 g
sugar: 6.5 g