Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My foray into scone variants has taken another complicated turn; loving every turn along the way though!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
16
Yield:
16 scones
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.

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  • 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.

Nutrition Facts

201 calories; protein 3.5g; carbohydrates 21.9g; fat 11.8g; sodium 189mg. Full Nutrition
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