Vegan Pumpkin Scones


These scones are the perfect autumn late afternoon snack, or treat with dinner. Light and healthy yet rich and satisfying at the same time - can't beat that!

I've listed the ingredient amounts for both the full and half recipe, just in case I (or you) don't have enough ingredients on hand (like the first time I made them).  I know, it's easy to just half it yourself, but a quick reference is always handy too :)

12 scones:
  • 1/2 cup organic cane sugar
  • 3 1/2 cups flour (I use whole spelt)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp allspice
  • 1/2 cup Earth Balance buttery spread
  • 2 cups pumpkin (canned or not)
6 scones:
  • 1/4 cup organic cane sugar
  • 1 3/4 cups flour (I use whole spelt) 
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp allspice
  • 1/4 cup Earth Balance buttery spread
  • 1 cup pumpkin (canned or not)
method:

Preheat oven to 425 degrees.

Line two cookie sheets (or 1 for the half recipe) with parchment paper. 

Soften Earth Balance if it has been in the fridge.

In a large bowl whisk together all the dry ingredients. 

Cut in the Earth Balance, a bit at a time, then add the pumpkin.

Mix until very well combined. I use a large serving fork to mix.

Knead lightly on a floured surface.

Form dough in to a fat circle and cut in to 12 or 6 pie shapes. Or, divide dough as you wish in to the sizes you  like.

Place on cookie sheet and bake 12 - 15 minutes.  (In my oven it's 15)

Remove from oven when slightly golden brown on top, and top of scones spring back under a gentle touch.

Allow to cool on a wire rack before serving.

Enjoy!