Tender, warmly spiced vegan gingerbread scones made with molasses, ginger, cinnamon, and a chia binder for a festive, dairy-free, egg-free treat.

1 orange

2 tbsp water (as needed)

2 tbsp chia seeds

1 tbsp blackstrap molasses

2 cups all-purpose flour

1/2 cup white sugar

1 tbsp ground cinnamon

1 tbsp ground ginger

2 tsp cream of tartar

1 tsp baking soda

1 tsp ground nutmeg

1 tsp ground allspice

3/4 tsp salt

1/2 cup chilled coconut oil

1/2 cup finely chopped pecans

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Preheat oven to 300°F and line a baking sheet with parchment paper.
Juice the orange into a measuring cup and add water to reach 8 oz. Stir in chia seeds and molasses; let sit 10 minutes to gel.
In a food processor, combine flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt. Pulse to blend.
Cut chilled coconut oil into pieces, add to processor, and pulse until mixture resembles wet sand.
Add the gelled chia mixture and pulse until dough just starts to form.
Transfer dough to a bowl, add pecans, and knead 5–6 times to distribute.
Divide dough in half, pat each into a 1-inch thick round, and cut each into 8 wedges.
Place scones on the prepared baking sheet and bake for about 20 minutes, until tops are firm and edges look dry.

Add dried cranberries for a sweet-tart twist.

Increase molasses for deeper gingerbread flavor.

Top with an orange glaze for extra sweetness.

Omit pecans for a nut-free version.