Enjoy a delightful treat with these Pecan Lemon Ginger Hemp and Chia Scones. These scones are bursting with the flavors of zesty lemon, warm ginger, crunchy pecans, and nutritious hemp and chia seeds. They are perfect for a breakfast on the go, morning tea, or a tasty snack. With a tender and flaky texture, these scones will surely become a favorite in your kitchen.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon grated fresh ginger
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup chopped pecans
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 3/4 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lemon zest, and grated fresh ginger.
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs.
- Stir in the chopped pecans, hemp seeds, and chia seeds.
- In a separate bowl, combine the buttermilk, lemon juice, and vanilla extract. Pour the wet mixture into the dry ingredients.
- Using a wooden spoon or your hands, mix the ingredients until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface. Gently knead the dough a few times to bring it together.
- Shape the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
- Place the scones onto the prepared baking sheet. Brush the tops with beaten egg and sprinkle with turbinado sugar.
- Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and let the scones cool on a wire rack before serving.
