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Ingredients

1 orange, zested and juiced 1 lemon, zested and juiced ¼ cup coconut milk 2 tablespoons chia seeds 1 teaspoon vanilla extract 2 cups all-purpose flour ½ cup white sugar 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cardamom ¾ teaspoon salt ½ cup cold coconut oil, divided into 8 equal-size pieces ¼ cup finely chopped pecans ¼ cup finely chopped almonds ¼ cup hemp seed hearts

Nutrition Info

200.7 calories carbohydrate: 21.9 g cholesterol: : - fat: 11.8 g fiber: 2 g protein: 3.5 g saturatedFat: 7.4 g servingSize: - sodium: 189 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
Stir orange juice and lemon juice together in a small bowl, add enough water, if necessary, to equal 7 tablespoons liquid.
Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl, set aside until chia seeds gel, about 10 minutes.
Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor, pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture, pulse until dough begins to come together.
Transfer dough to a bowl and add pecans, almonds, and hemp, knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.

16 scones

My foray into scone variants has taken another complicated turn;loving every turn along the way though!