Pecan, Lemon, Ginger, Hemp, And Chia Scones Recipe

Name: Pecan, Lemon, Ginger, Hemp, And Chia Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 1 tablespoon water, or as needed (optional); 1/4 cup coconut milk; 2 tablespoons chia seeds; 1 teaspoon vanilla extract; 1/2 cup coconut oil, chilled; 2 cups all-purpose flour; 1/2 cup white sugar; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground ginger; 3/4 teaspoon salt; 1/2 cup finely chopped pecans; 1/4 cup hemp seed hearts

Servings: persons

2 lemons
1 tablespoon water, or as needed (optional)
1/4 cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 cup coconut oil, chilled
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup finely chopped pecans
1/4 cup hemp seed hearts

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.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lemons, 1 tablespoon water, or as needed (optional), 1/4 cup coconut milk, 2 tablespoons chia seeds, and more.

Yes, Pecan, Lemon, Ginger, Hemp, And Chia Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan, Lemon, Ginger, Hemp, And Chia Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions