Sorry for the crappy Macbook picture! What we have here are vegan pumpkin scones. Scones are probably my favorite cafe treats. Cinnamon, blueberry, chocolate chip- I could nibble on these with a hot cup of joe or tea. In Delaware, I would frequent Brew Ha-Ha and find delight in a cinnamon chip scone. Here in NYC, I indulge in Alice’s Tea Cup caramel pumpkin.

While I realize my experience with scone making has been wearisome, I still have hope that I can rise up to the challenge. I found this recipe on Vegan Bicyclinguist. There are pictures that show how the dough should look while preparing. This helped immensely.

  • 2½ cups unbleached all-purpose flour
  • ⅓ cup sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ ground ginger
  • ½ cup vegan margarine
  • 1 cup pumpkin (The author suggests Libby’s brand. I used fresh pumpkin puree with soy milk)
  • ½ cup water
  • ½ cup chocolate chips (I added this because, well, chocolate and pumpkin go great together)
  1. Preheat the oven to 425°F. Lightly grease a cookie sheet.
  2. In a medium-sized bowl, mix dry ingredients thoroughly.
  3. Break the margarine into small pieces and cut into the dry mixture until pea-sized pieces are left. Do not overwork the dough. (To cut the butter into the flour, I used chilled Earth Balance and a cheese grater. Use the side with the largest holes!)
  4. In a separate bowl mix the pumpkin and water until incorporated. Add the pumpkin mixture to the dry mixture and mix with a wooden spoon until the dry ingredients are just moistened. Again, avoid overworking the dough.
  5. Turn the dough out onto a lightly-floured surface and form into a ball.
  6. Flatten the ball out into a circle with a thickness of ½”.
  7. Cut the circle into 8 equal wedges.
  8. Place the scones on the lightly-greased baking sheet. Sprinkle each scone with sugar. (I skipped this step and drizzled homemade icing after they cooled)
  9. Bake scones at 425°F for 15 minutes.
  10. Serve warm! Serves 8.

Icing:

Combine 1 cup of sifted powdered sugar, 1 tablespoons soymilk, 1/2 tablespoon melted vegan butter or margarine and 1/2 teaspoon vanilla extract in small bowl until smooth.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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