Every time I give birth, I also give up dairy. My babies can’t have anything with milk in it so when I’m nursing I can’t either. Knowing full well, that I’ve got at least a year of skipping out on milkshakes and whipped cream, I spend my pregnancies eating more than my fair share of grilled cheese sandwiches and buttered rice. This recipe for vegan pumpkin scones is one I came up with when Harper was just a few months old.
Baby’s wean and they eventually get their first scoop of ice cream but even when all of us are able to indulge in whatever treats we love, these scones are still on our rotation because they are just that good. Baby Hank still can’t have anything baked with butter and since he’s just gotten to that age when he’s upset to see anything on his plate that looks different than what’s on everyone else’s. And is feels good to include him when so often we can’t let him partake in the sweet treats we make. These subtly sweet vegan pumpkin scones are the perfect way to start a fall morning.
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Vegan Pumpkin Scone Ingredients
This recipe makes 12 scones.
- 4 cups whole wheat or all purpose flour*
- ½ cup sugar
- 2 tablespoons baking powder
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup dairy free margarine or vegan butter, cut into cubes and chilled (I like the Earth Balance brand)
- ½ cup vanilla soy milk
- Preheat your oven to 425 degrees Fahrenheit.
- In a large bowl sift all the dry ingredients the flour, sugar, baking powder, spices and salt together.
- Using a pastry cutter or food processor, incorporate the vegan butter until the butter flour mixture resembled pebbles. You want pea-sized chunks of vegan butter.
- In another large bowl, whisk together pumpkin and soy milk.
- Add combined dry ingredients to pumpkin mixture. Mix, then form into 2 balls of dough.
- Pat out one ball of dough onto a lightly floured surface and form it into a 10-inch circle. Use dough cutter to cut dough into six wedges. Repeat with the other ball of dough.
- Transfer wedges to a parchment paper-lined baking sheet. Repeat with second ball of dough.
- Bake for 15 minutes. Scones should be firm and golden.
- Transfer baked scones to a wire rack until completely cooled.
*Scones made with all purpose flour will have a more crumbly texture while scones made with wheat flour makes them more chewy.