Vegan Pumpkin Scones

fallenrunner's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 12.0 scones

• 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.