Tis the season when I go a bit nutso on pumpkin dishes and baked goods. I can’t get enough of them. I blame my mother. Not because she’s crazy about pumpkin edibles, but because she starts listening to Christmas music as soon as the clock strikes September, so I figure if she’s allowed to go crazy with her abundant Christmas CD collection, then I can start baking with pumpkin as early as I want. You don’t want to hear the Christmas music? “Don’t come over,” she tells me. You don’t want to eat pumpkin? GREAT! That’s more for me.
I am not ashamed to admit that I am addicted to Pinterest (to follow ME click here then click here to follow YumVeg). I cannot explain this addiction. It makes no sense to me, but I feel that if I can at least find recipes there to share with you here, then my cravings are somehow justified. And thus begins another Pinterest-inspired recipe.
I love scones, and think you will enjoy my veganized version of the recipe shared by Lyuba on her site Will Cook For Smiles. Since I’m strictly no dairy, I made a few substitutions and the result is a cake-like morsel that will satisfy your sweet tooth. I was extremely pleased with the dough; it was very easy to work with and rolled out perfectly.
In place of an egg wash and sugar sprinkles on top, I ground up some crystallized ginger and sprinkled it on top before baking and the result is phenomenal. The ginger adds just a little kick to the pumpkin that you’re going to love.
I’ve given away most of the batch, so I hope my tasters will chime in with their opinions of these seasonal treats. Let me know what you think of these not so biscuity scones!
Looking for one more way to bring pumpkin into your life?
- Whole Wheat Flour - 2 1/2 cups
- Brown Sugar - 1/3 cup
- Ground Ginger - 1/2 tsp
- Cinnamon - 1/2 tsp
- All Spice - 1/2 tsp
- Nutmeg - 1/4 tsp
- Baking Powder - 1 1/2 tsp
- Baking Soda - 1/2 tsp
- Earth Balance - 1/2 cup, cold
- Pecans - 1/2 cup, chopped
- Plain Soy Yogurt - 1/3 cup
- Pumpkin Puree - 3/4 can (15oz)
- Vanilla Extract - 1 tsp
- Crystallized Ginger - 2-3 T, chopped
- Preheat oven to 375℉
- In stand mixer, combine dry ingredients and blend well
- Add chopped pieces of cold Earth Balance into dry ingredients and blend to resemble coarse crumbs
- In a separate bowl, combine yogurt, pumpkin and vanilla
- Add liquids and pecans to the dry ingredients and mix until your dough forms
- Place the dough on a lightly-floured surface and knead 5-6 times
- Roll out the dough into a 1 1/2" thick circle
- Slice your dough like a pie into 8 wedges
- Place your wedges onto either a baking stone or a greased baking sheet
- Sprinkle with crystallized ginger pieces
- Bake 22-25 minutes