Pecan, Lemon, Ginger, Hemp, and Chia Scones recipe
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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
Nutrition Info
- 195.9 caloriescarbohydrate: 21.3 gcholesterol: : -fat: 11.8 gfiber: 2 gprotein: 3.2 gsaturatedFat: 7 gservingSize: -sodium: 189.3 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Pecan, Lemon, Ginger, Hemp, and Chia Scones
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.