Vegan Pumpkin Scones

Submitted by fallenrunner

"I got this off a website, should be good with pumpkins this month!"

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 12 scones
• Serves: 12

ingredients

• 1⁄2 cup sugar
• 3 1⁄2 cups flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3 teaspoons ginger powder
• 1⁄2 cup margarine
• 2 cups pumpkin puree

directions

1. In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
2. On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
3. Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
4. Bake at 425 degrees for 12-15 minutes, or until done.

Reviews

[penga]

This wasn't exactly what I was looking for but the scones still turned out great. I will definitely be making these again as this recipe is easy enough to alter. I can't get vegan margarine here unfortunately but vegetable oil worked fine. Thank you for helping to expand my vegan baking repertoire.

 

[Bittersweetened]

I am not a Vegan, but the recipe looked tasty so I gave it a shot. It was very moist, but didn't have the greatest flavor. I was a little dissapointed. Maybe with some more sugar? Not sure if I will make this again, but thank you for posting.

 

[Vegan Courtney]

I love this recipe as a base for experimentation (adding dried currants or chocolate chips or orange zest). Today I made it as directed, with the addition of a tablespoon of freshly grated ginger to give it a spring-time kick. Also, I find using half all-purpose flour, half bread flour makes these puff up a bit more. Thanks for sharing! These are a Sunday breakfast favorite in our home.

 

[free-free]

These were excellent! I love the amount of pumpkin that goes into this recipe this is a real "pumpkiny" scone, not a sugary masking of that fabulous Fall time flavor!! I spiced the recipe slightly differently...2 teaspoons ginger, 1 of nutmeg and an eyeballed shake of cinnamon and all-spice. I added a cup of plump cranberries also, because I had a longing for a Autumnal orange and purple treat. :) These baked up so fluffy and moist...great fresh from the oven and still wonderful as leftovers...my Husband likes them toasted too (I keep them in the freezer and he pulls out 1 when the mood strikes) Great recipe, I can get a taste of Autumn year round with these- Thanks fallenrunner!!

 

[Making Stuff]

I was getting ready to post a similar recipe...I modified this recipe this morning, and the results were great! I doubled the recipe, and used a whole large can of pumpkin puree (3 3/4 cup), 1 cup + 2 tbsp Earth Balance, and 4 tbsp Pumpkin Pie Spice. I also used 1 1/2 cups of brown sugar instead of white sugar. I topped these off with a glaze made from powdered brown sugar, EB, and maple syrup...they were a hit!