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!
