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

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.