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

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Recipe Summary

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 4% DV; carbohydrates 20.3g 7% DV; fat 7.4g 11% DV; cholesterol 0mg; sodium 189.4mg 8% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/15/2018
This was a pain to make but they tasted wonderful!!! I followed the recipe and ingredients exactly except for scaling it down to 8 servings (per the scale by the recipe ingredients). The orange juice/chia seed mixture never did gel and I let it sit for maybe 30 minutes. Perhaps it needed to be room temp? When I added the liquid the dough never made a ball or stuck together so I dumped it out and added just enough flour to make it hold together and allow cutting into 8 pieces. I figured the scones would be hard and not sweet enough but they were perfect. Light and perfectly sweetened! I made an orange glaze to drizzle on top of some of the scones...a perfect complement to the gingerbread flavor! This is one of my favorite tasting scones now. I'm going to have to perfect my skill in making them. Let's hope I can duplicate what I did this time. Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2018
This was a pain to make but they tasted wonderful!!! I followed the recipe and ingredients exactly except for scaling it down to 8 servings (per the scale by the recipe ingredients). The orange juice/chia seed mixture never did gel and I let it sit for maybe 30 minutes. Perhaps it needed to be room temp? When I added the liquid the dough never made a ball or stuck together so I dumped it out and added just enough flour to make it hold together and allow cutting into 8 pieces. I figured the scones would be hard and not sweet enough but they were perfect. Light and perfectly sweetened! I made an orange glaze to drizzle on top of some of the scones...a perfect complement to the gingerbread flavor! This is one of my favorite tasting scones now. I'm going to have to perfect my skill in making them. Let's hope I can duplicate what I did this time. Read More
(2)
Rating: 5 stars
06/05/2016
I live in a small town and don't have immediate access to coconut butter. Will it still taste the same if I use just dairy butter? Read More
(1)
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