Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones recipe
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Ingredients
- 1 orange, zested and juiced 1 lemon, zested and juiced ¼ cup coconut milk 2 tablespoons chia seeds 1 teaspoon vanilla extract 2 cups all-purpose flour ½ cup white sugar 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cardamom ¾ teaspoon salt ½ cup cold coconut oil, divided into 8 equal-size pieces ¼ cup finely chopped pecans ¼ cup finely chopped almonds ¼ cup hemp seed hearts
Nutrition Info
- 200.7 caloriescarbohydrate: 21.9 gcholesterol: : -fat: 11.8 gfiber: 2 gprotein: 3.5 gsaturatedFat: 7.4 gservingSize: -sodium: 189 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones
Directions
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Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
Stir orange juice and lemon juice together in a small bowl, add enough water, if necessary, to equal 7 tablespoons liquid.
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.
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.
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.
Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.