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!