Vegan Pumpkin Scones:
1/4 cup Silk Vanilla Soymilk
1/2 cup Pure Pumpkin Puree
1 teaspoon fresh Lemon Juice
1/2 teaspoon Baking Soda
2 cups Whole Wheat Pastry Flour
1/2 cup Organic Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Cream of Tartar
pinch of Sea Salt
1 1/2 teaspoons Pumpkin Spice Seasoning
1/2 cup Earth Balance Vegan Margarine
1/2 cup Confectioners Sugar
1 teaspoon Pumpkin Spice Seasoning
1 Tablespoon Silk Vanilla Soymilk
Ingredient line up:
Preheat oven at 350 degrees.
Combine milk, pumpkin, lemon juice and baking soda in a bowl and set aside.
In a larger bowl, combine flour, sugar, baking powder, cream of tartar, salt and pumpkin spice.
Mix all together.
Get your Earth Balance ready..
If you have a pastry cutter, use it to cut the butter into the flour. If you're like me and don't.. use a fork.. and then your hands.
I use the fork until the fork clumps to much, and then I use my hands to basically rub the butter into the dough until it forms a consistency.. basically of damp sand, like this:
Combine your pumpkin mixture into the flour.
Mix at first with fork, spoon or if you're cool and have a mixer machine.. that works too. ;)
If you don't though, mix with a spoon and then with your hands until it looks like this:
On a flat surface, lightly sprinkle extra flour. Plop the dough onto the flour and knead for just a moment. Then form into a rounded flat... mass. Not sure what to call it :) then cut into 8 slices like you would a pizza. It looks like this:
It's roughly 8-9 inches in diameter and 3/4" tall.
Place on your baking sheet.
Bake for 24-26 minutes.
When it's done, it will look like this:
For the glaze, combine all ingredients into a small bowl. Stir for about 4-5 minutes with a small spoon and drizzle over your scones.
Plate, serve, eat.
Tomorrow I will post some catching up photos/recipes of a few meals throughout the week!
Have a wonderful Saturday everyone!