Pecan, Lemon, Ginger, Hemp, and Chia Scones
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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. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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. 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. 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. 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
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