About this recipe:I wanted to make a more festive version of my regular vegan scones and after a little experimenting, I came up with this delicious recipe. They are packed with Christmas spices, orange, chia seeds and pecans. I prefer to make a round and divide into triangles but you can stamp out scones using a biscuit cutter if you like. Either way, I hope you enjoy these.
Makes: 16 scones
2 tablespoons water, or as needed
2 tablespoons chia seeds
1 tablespoon treacle
250g plain flour
100g caster sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
3/4 teaspoon salt, or to taste
120ml coconut oil, chilled
40g finely chopped pecans
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 170 C / Gas 3. Line a baking tray with parchment paper.
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.
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.
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.
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.
Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.