Vegan gingerbread scones

Method
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Preheat the oven to 170 C / Gas 3. Line a baking tray with parchment paper.
2. Juice the orange into a measuring jug; add enough water to reach 225ml. Stir in chia seeds and treacle. Set wet mixture aside until chia seeds have expanded, about 10 minutes.
3. Place flour, sugar, cinnamon, ginger, cream of tartar, bicarbonate of soda, nutmeg, allspice and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Slice chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles crumbs, about 30 seconds.
4. Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
5. Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 2.5cm thick round. Cut into 8 wedge-shape pieces and place on the prepared baking tray.
6. Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.