Pumpkin Scones
February 8, 2011
We love this recipe because you mix the dough in a food processor (so easy!). Now, if you don’t have a food processor, you can still make this recipe — you will just need to work a little bit harder to make the dough! We frequent a local coffee shop every Saturday after we swim, and we used to love their pumpkin scones. When we stopped eating dairy, we had to give up those scones, but these little treats are definitely the next best thing.
This recipe is a modified version of a pumpkin scone recipe we found in the New York Times Recipes for Health section last fall. We altered a few ingredients and definitely removed the butter and buttermilk to make it vegan.
Here’s the recipe:
3/4 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon gound cloves
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons earth balance margarine (cut into 1/2 inch pieces)
1/2 cup of pumpkin puree (canned or made fresh)
1/4 cup soy yogurt
2 tablespoons maple syrup
1/8 cup of turbinado or raw sugar (optional)
Preheat oven to 400 degrees. Line baking sheet with parchment. Sift together flours, salt, ginger, nutmeg, cloves, baking powder and baking soda. Place in the bowl of the food processor fitted with steel blade. Add the butter and pulse several times until it is blended into a coarse mixture.
Beat together the pumpkin puree, yogurt and maple syrup in a small bowl and add to the food processor. Process until the dough comes together. Scrape on to a lightly floured surface and shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares into triangles. Optionally place the sugar in a bowl and dip the top of the scones into the sugar (if you’re not picky, you can just dip the scones into your bag of sugar!). Place on a baking sheet (sugar side up) and bake for 12 to 15 minutes. Cool on a rack. Enjoy!
One Comment to “Pumpkin Scones”
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February 9th, 2011
Thanks for sharing a sweet treat recipe. Vegan baking has been one of the most difficult things for me and some of the (baking)recipes I’ve tried haven’t been very tasty. This however, seems simple and looks delicious.