PECAN, LEMON, GINGER, HEMP, AND CHIA SCONES
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.
Provided by Kameron
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 21.3 g, Fat 11.8 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 189.3 mg, Sugar 6.5 g
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Christian Adofo
[email protected]I'm not sure I would make these scones again. They were good, but not great. I think there are better recipes out there.
Ashliegh Troutman
[email protected]These scones are a bit time-consuming to make, but they're worth the effort. They're the perfect treat for a lazy weekend morning.
Shakoor Md. Ramjan
[email protected]I love the combination of flavors in these scones. The pecan and lemon are a classic pairing, and the ginger and hemp add a unique twist.
ugyen lhamo
[email protected]These scones are perfect for a special occasion brunch. They're elegant and delicious, and they're sure to impress your guests.
lovely Williams
[email protected]I'm not a fan of ginger, so I omitted it from the recipe. The scones were still delicious, but I think they would have been even better with the ginger.
James Caleb
[email protected]These scones are a great way to use up leftover hemp and chia seeds. I always have some on hand, and it's nice to have a recipe that uses them up.
Im Bot
[email protected]I followed the recipe exactly, but my scones turned out a bit dry. I think I might have overmixed the dough.
Kayondo Nicholas
[email protected]These scones are a bit more dense than I expected, but I still enjoyed them. The flavor is great, and they're perfect for a quick breakfast or snack.
Munna Lajina
[email protected]I'm a big fan of lemon desserts, and these scones definitely hit the spot. The lemon flavor is bright and tangy, and it pairs perfectly with the other ingredients.
Dan Eazzy
[email protected]These scones are packed with flavor and nutrition. I love that they're made with wholesome ingredients like hemp and chia seeds.
Matt Wait
[email protected]I was pleasantly surprised by how easy these scones were to make. I'm not a seasoned baker, but I was able to follow the recipe and produce delicious scones without any problems.
Joe KER
[email protected]These scones were a delightful treat! The combination of pecan, lemon, ginger, hemp, and chia seeds created a unique and flavorful experience. The texture was perfect, with a crumbly exterior and a moist, tender interior.