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 balance the tartness of the citrus.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Ground ginger: Adds a warm, spicy note.

Ground cardamom: Provides a unique, aromatic flavor.

Unsweetened almond milk: A dairy-free liquid to bring the dough together.

Melted coconut oil: Adds moisture and a subtle coconut flavor.

Freshly squeezed lemon juice: Adds a bright, tangy flavor.

Freshly squeezed orange juice: Adds a sweet, citrusy note.

Vanilla extract: Enhances the overall flavor profile.

Chopped pecans: Adds a crunchy texture and nutty flavor.

Chopped almonds: Adds additional crunch and a mild, sweet flavor.

Hemp seeds: Adds a nutty flavor and a boost of nutrition.

Chia seeds: Adds texture and nutritional benefits.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough scones. Instead, stir until the ingredients are just combined. This ensures that the scones remain light and tender. Additionally, when shaping the dough, handle it gently to avoid compressing it too much, which can also affect the texture.

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

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

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

• ground cardamom - Substitute with ground cinnamon: Cinnamon provides a warm, sweet flavor that complements the other ingredients.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor.

• melted coconut oil - Substitute with melted vegan butter: Vegan butter provides a richer flavor and similar fat content.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that complements the nuts in the recipe.

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

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

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

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

• To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. This will help maintain their delightful texture and flavor.
• For longer storage, place the scones in an airtight container and refrigerate them. They will stay fresh for up to a week. Before serving, you can warm them in the oven at 300°F (150°C) for about 5-10 minutes to bring back their freshly baked goodness.
• If you want to freeze the scones, first let them cool completely on a wire rack. Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them tasting fresh.
• After wrapping, place the individually wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it for 20-30 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes.
• If you prefer to freeze the scone dough instead of the baked scones, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze the dough wedges until solid, then transfer them to a resealable freezer bag or airtight container.
• When baking frozen scone dough, preheat your oven to 375°F (190°C) and bake the frozen wedges directly from the freezer. You may need to add an extra 5-10 minutes to the baking time to ensure they are fully cooked and golden brown.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quicker method, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you prefer a toaster oven, set it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to ensure they don’t overcook.

• For a stovetop method, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• To add a bit of moisture back into the scones, you can lightly brush them with almond milk or a bit of melted coconut oil before reheating in the oven or toaster oven. This helps to keep them from drying out.

• Oven: Used to bake the scones at the specified temperature of 375°F (190°C).

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

• Parchment paper: Placed on the baking sheet to provide a non-stick surface for the scones.

• Large mixing bowl: Used to whisk together the dry ingredients like flour, sugar, baking powder, salt, ginger, and cardamom.

• Whisk: Utilized to mix the dry ingredients thoroughly and ensure even distribution of spices and leavening agents.

• Medium mixing bowl: Used to combine the wet ingredients such as almond milk, melted coconut oil, lemon juice, orange juice, and vanilla extract.

• Spatula: Helps in folding the wet ingredients into the dry ingredients without overmixing.

• Measuring cups: Essential for accurately measuring both dry and wet ingredients to ensure the recipe turns out perfectly.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, ginger, cardamom, lemon juice, orange juice, and vanilla extract.

• Cutting board: Provides a stable surface for chopping the pecans and almonds.

• Knife: Used to chop the pecans and almonds into smaller pieces.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while shaping it into a circle.

• Bench scraper: Useful for cutting the dough into 8 wedges.

• Wire rack: Allows the scones to cool evenly after baking, preventing them from becoming soggy.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

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

Combine dry ingredients first: Mix all dry ingredients together in one bowl before adding the wet ingredients to save time.

Melt coconut oil in advance: Melt the coconut oil ahead of time so it’s ready to mix with the other wet ingredients.

Shape dough directly on parchment: Shape the dough directly on the parchment paper to avoid transferring and save cleanup time.