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.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step: 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.

Step: 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.

Step: 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.

Step: 5

Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.


Per Serving: 196 calories; protein 3.2g; carbohydrates 21.3g; fat 11.8g; sodium 189.3mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

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