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I wanted to make a festive version of my regular scones and a few permutations later, success! I hope you enjoy these.

Recipe Summary test

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
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 oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

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  • Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.

  • Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.

  • Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.

  • Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.

  • Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

Cook's Notes:

Substitute mace for the nutmeg, if desired.

You can test for doneness by carefully pressing a scone with your finger; the top should give way very slightly.

Nutrition Facts

152 calories; protein 1.8g; carbohydrates 20.3g; fat 7.4g; sodium 189.4mg. Full Nutrition
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