Vegan Gingerbread Scones

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.