Following My Feet: Pumpkin, Pumpkin.. I Love Pumpkin..

I know traditionally people only use pumpkin during a certain time of the year. I love the smell of pumpkin and could eat pumpkin dishes year round. It's a very warm and comforting ingredient. Last night I promised Joe I'd make him some pumpkin scones for breakfast. Lightly adapted from peasandthankyou.com, here are the glorious pumpkin scones!

Vegan Pumpkin Scones:

Ingredients:

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

Spiced Glaze:

1/2 cup Confectioners Sugar

1 teaspoon Pumpkin Spice Seasoning

1 Tablespoon Silk Vanilla Soymilk

Ingredient line up:

Directions:

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: