Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones Recipe

Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.

Stir orange juice and lemon juice together in a small bowl; add enough water if necessary to equal 7 tablespoons liquid.

Stir juice mixture coconut milk orange zest lemon zest chia seeds and vanilla extract together in a bowl; set aside until chia seeds gel about 10 minutes.

Combine flour sugar baking soda ginger cardamom and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.

Transfer dough to a bowl and add pecans almonds and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges and places wedges on prepared baking sheets.

Bake in the preheated oven until tops spring back when pressed 30 to 35 minutes.