Vegan Lemon Orange Pecan Almond Hemp Chia Ginger Cardamom Scones Recipe

All-purpose flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Lemon zest: Adds a bright, citrusy flavor.

Orange zest: Complements the lemon zest with a sweet citrus note.

Pecans: Adds a rich, buttery crunch.

Almonds: Provides a nutty flavor and crunchy texture.

Hemp seeds: Adds a nutritional boost with protein and healthy fats.

Chia seeds: Adds texture and nutritional benefits, including omega-3 fatty acids.

Ground ginger: Adds a warm, spicy note.

Ground cardamom: Adds a unique, aromatic flavor.

Coconut oil: Used as a vegan fat alternative to butter, providing moisture and richness.

Almond milk: A dairy-free liquid that helps bind the ingredients together.

Vanilla extract: Adds a sweet, aromatic flavor.

When incorporating the coconut oil into the dry ingredients, make sure it is solid and cold. This will help create a flaky texture in the scones. If the coconut oil starts to melt, pop the mixture into the fridge for a few minutes before continuing. This technique ensures that the fat remains in small, solid pieces, which will melt during baking and create pockets of air, resulting in a light and tender scone.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness with a slightly different flavor.

• orange zest - Substitute with mandarin zest: Mandarin zest provides a sweeter and less bitter citrus flavor.

• chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and a slightly different but complementary flavor.

• chopped almonds - Substitute with chopped cashews: Cashews offer a creamy texture and a mild, buttery flavor.

• hemp seeds - Substitute with flax seeds: Flax seeds provide similar nutritional benefits and a slightly nutty flavor.

• chia seeds - Substitute with poppy seeds: Poppy seeds add a similar crunch and subtle nutty flavor.

• ground ginger - Substitute with fresh grated ginger: Fresh ginger provides a more intense and aromatic flavor.

• ground cardamom - Substitute with ground cinnamon: Cinnamon offers a warm, sweet spice that complements the other flavors well.

• coconut oil, solid - Substitute with vegan butter: Vegan butter provides a similar texture and richness.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract adds a nutty, sweet flavor that complements the other ingredients.

• Allow the scones to cool completely on a wire rack before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled scones in an airtight container. You can layer them with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
• For freezing, wrap each scone individually in plastic wrap or aluminum foil. This ensures they stay fresh and don't absorb any freezer odors.
• Place the wrapped scones in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in a 350°F (175°C) oven for about 10 minutes.
• If you prefer a quicker option, microwave the scones on a low setting for 20-30 seconds, but be cautious as this can sometimes make them a bit chewy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking frequently to avoid over-browning. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. This method is the fastest but may result in a slightly softer texture.

• Skillet Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until warmed through. This method can help retain the scones' crispiness while ensuring they are heated evenly.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook. This method is great for achieving a crispy exterior.

• Oven: Preheat to 400°F (200°C) for baking the scones to a golden brown perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large mixing bowl: Combine all the dry ingredients and mix them thoroughly.

• Pastry cutter: Cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and almond milk accurately.

• Measuring spoons: Measure out the baking powder, salt, lemon zest, orange zest, hemp seeds, chia seeds, ginger, cardamom, and vanilla extract precisely.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Wire rack: Allow the scones to cool evenly after baking.

• Knife: Cut the dough into 8 wedges before baking.

• Floured surface: Shape the dough into a circle about 1 inch thick without sticking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the process.

Use a food processor: Quickly chop pecans and almonds using a food processor instead of doing it by hand.

Solidify coconut oil: If your coconut oil is too soft, refrigerate it for a few minutes to make it easier to work into the dry mixture.

Mix dry ingredients ahead: Combine all dry ingredients the night before to save time on the day of baking.

Shape dough quickly: Use a round cake pan as a guide to shape the dough into a perfect circle before cutting into wedges.