Ever since the first time I made pumpkin scones, 10-year-old Vegan CT Jr. has been obsessed. The boy seriously asks for scones every. single. weekend. Apparently we gave birth to an elderly British woman.
We’ve gone though a lot of different flavors depending on time of year/local fruit availability, but the pumpkin variety is a delicious and reliable standby. Also, great way to use up those half-empty cans of pumpkin you open for something else. Or, like us, you went a little pumpkin crazy at the grocery store the minute the temperature dropped below 65 and now all those cans are taking up way to much space in your pantry.
These scones come out light, crumbly, crisp and tender. We sprinkle them with raw sugar before baking for a sweet crunch, but you could also drizzle with your favorite icing after baking, or just schmear with a bit of jam and Earth Balance. Maybe put on a fancy dress and have your kid serve you off of a polished silver platter while pretending to be Maggie Smith and throwing around snarky comments in your best accent.
Just us? Just us.
(Adapted from this recipe)
Makes eight scones
- 1/4 c. non-dairy milk (we use unsweetened almond)
- 1/2 c. pumpkin
- 1 t. lemon juice
- 1/2 t. baking soda
- 2 c. whole wheat pastry flour
- 1/2 c. organic sugar (can also sub part or all stevia for a lower sugar version- works shockingly well in this recipe!)
- 1 1/2 t. baking powder
- 1/4 t. cream of tartar (yes, this is necessary – just go buy a little bit, it’ll last you forever)
- 1 t. pumpkin pie spice
- 1/2 c. coconut oil, melted (sub 1/4 cup oil and 1/4 cup applesauce for a lower fat version. The scones will be more moist and less cumbly on the inside, but still delish!)
- Preheat oven to 350 degrees.
- In a small bowl, combine milk, pumpkin, lemon juice and baking soda. Set aside.
- In a larger bowl, combine flour, sugar, baking powder, cream of tartar, salt, and pumpkin pie spice.
- Add coconut oil to dry ingredients and mix well until the oil is dispersed evenly throughout and the mixture is crumbly.
- Add pumpkin mixture to flour and stir until just combined. Do not overmix.
- Turn the dough out onto a floured board and knead just until it comes together.
- Form a round mound that is even in height and about 8-10 inches in diameter. Sprinkle with raw sugar.
- Cut dough cross-wise four times to create eight equal-sized triangles . Separate each triangle and carefully transfer to a prepared baking sheet.
- Bake for 22-26 minutes until bottoms are golden brown.