Sunday, December 18, 2011

Pumpkin Scones

I LOVE pumpkin! During Fall and Winter, I crave the yumminess of pumpkin. Although I love savory pumpkin dishes such as Thai curry or Caribbean soup, to me the ultimate pumpkin experience comes from a little added sugar! Another ingredient, which compliments pumpkin is ginger. I've had raisins in scones before, so I thought...why not crystalized ginger. It worked! Depending on fast you can throw stuff in a bowl, you can have these scones started and out of the oven in about 30 to 35 minutes.

Pre-heat Oven: 425 degrees

Add the following dry ingredients in a large mixing bowl and mix throughly:

  • 1/2 cup sugar (these scones are not sweet)
  • 3 1/2 cups flour (I used Bob's Red Mill - whole wheat pastry flour)
  • 1 tsp baking soda
  • 3 tsp ginger powder
Now add:
  • 1/2 cup vegan shortening (I used Earth Balance, it comes in sticks and easy to cut the correct amount, you can also use vegan margarine) 
Use a metal pastry blender (hand-held kitchen gadget with three or four metal wires) or a couple of knives and cut through the shortening/margarine until the pieces are pea size. 

Now add:
  • 1 can pumpkin puree (regular size can, NOT pumpkin pie mix)
  • A handful of crystalized ginger cut into small raisin-sized pieces
  1. Gently mix ingredients (you don't want to over mix, because the dough won't be as flakey) until the dry ingredients become more wet and the dough begins to form. 
  2. Then on a cutting board (lightly floured) knead the dough until the dry parts are all incorporated. 
  3. Roll out dough or push out with hands until dough forms a circle. 
  4. Slice the dough into 12 triangles.  
  5. Place on baking sheet (non-stick pan or lightly sprayed pan) with enough room between each other for expansion as they bake. 
  6. Bake for 12 to 15 minutes.