Vegan Lemon Orange Pecan Almond Scones

Follow our step-by-step guide on how to make Vegan Lemon Orange Pecan Almond Scones.

1. Step 1

   Begin by preheating your convection oven to a cozy 300°F (150°C) and prepare your baking sheets with a layer of parchment paper for easy cleanup.

2. Step 2

   In a small bowl, blend together fresh orange juice and zesty lemon juice, adding water as needed to reach a total of 7 tablespoons of liquid.

3. Step 3

   In a separate bowl, combine this vibrant juice mixture with creamy coconut milk, fragrant orange zest, tangy lemon zest, nutritious chia seeds, and a splash of vanilla extract.

4. Step 4

   Allow this mixture to rest for about 10 minutes, giving the chia seeds time to gel and thicken.

5. Step 5

   Meanwhile, in a food processor, mix together flour, sugar, baking soda, ground ginger, cardamom, and a pinch of salt until well combined.

6. Step 6

   Add cold pieces of coconut oil and pulse until the texture resembles wet sand, creating a delightful base for your scones.

7. Step 7

   Gently pour the chia mixture into the flour blend and pulse until the dough begins to form.

8. Step 8

   Transfer the dough to a bowl and fold in a medley of pecans, almonds, and hemp seeds, ensuring they are evenly distributed throughout.

9. Step 9

   Divide the dough into two portions, flattening each into a disc about 1 inch thick.

10. Step 10

    Cut each disc into 8 wedges and arrange them on your prepared baking sheets.

11. Step 11

    Slide the trays into the preheated oven and bake for 30 to 35 minutes, or until the tops spring back when lightly pressed, filling your kitchen with an irresistible aroma.

12. Step 12

    Enjoy the delightful crunch and nutty flavors of your freshly baked scones!.