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)
- Preheat the oven to 425°F. Lightly grease a cookie sheet.
- In a medium-sized bowl, mix dry ingredients thoroughly.
- 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!)
- 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.
- Turn the dough out onto a lightly-floured surface and form into a ball.
- Flatten the ball out into a circle with a thickness of ½”.
- Cut the circle into 8 equal wedges.
- 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)
- Bake scones at 425°F for 15 minutes.
- Serve warm! Serves 8.
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.