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Pecan, Lemon, Ginger, Hemp, and Chia Scones

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5

"Another flavor version of a previous scone recipe I've used. This one has the food processor technique I've adapted to use chilled coconut oil rather than hand grating frozen coconut oil."
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Ingredients

50 m servings 196
Original recipe yields 16 servings (16 scones)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

Footnotes

  • Cook's Note:
  • I prefer black chia seeds for their appearance.

Nutrition Facts


Per Serving: 196 calories; 11.8 21.3 3.2 0 189 Full nutrition

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