- 1 orange
- 2 tablespoons water, or as needed
- 2 tablespoons chia seeds
- 1 tablespoon blackstrap molasses
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 3/4 teaspoon salt
- 1/2 cup coconut oil, chilled
- 1/2 finely chopped pecans
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
- Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, 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 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
- Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.