I was very busy in the kitchen this morning. 
Freshly baked homemade Vegan Pumpkin Raisin Scones – can you believe it?
On Wednesday I got it in my head that Pumpkin Scones had to make an appearance in my kitchen this week. After a little research on pumpkin scone recipes and a survey of what I already had in my fridge I stumbled upon a generic Vegan Pumpkin Scone recipe that appeared on several recipe sites and seemed easy enough without needing to run to the store for extra ingredients.
I took the generic recipe and put my own little spin to it by adding in whole wheat flour and lots of yummy spices. Even though I usually shy away from veering away from original recipes when baking, I have to pat myself on the back for this one. I am happy to say I adapted my own recipe and it came out fabulous!
Spiced Vegan Pumpkin Raisin Scones
Adapted from recipezaar
Ingredients
- 1/2 cup sugar
- 2 cups whole wheat pastry flour
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ginger powder
- 1 teaspoon nutmeg
- 1 tablespoon pumpkin spice
- 3 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup margarine
- 2 cups pumpkin puree
- 1 cup raisins
Directions
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin, vanilla, and raisins. Combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 8 or so triangular pieces as you would a pizza.
Bake at 425 degrees for 25-30 minutes, or until done.
I prepped the dough last night and this morning it went in the oven.
I enjoyed a hot Pumpkin Scone right out of the oven with a smear of Pumpkin Butter.
On the side I sliced a peach that was on its last leg.
I brought a couple of scones in to share with co-workers, but I plan to enjoy the rest of them over the next couple of days. If anyone else is in a pumpkin baking mood I highly suggest you give this easy recipe a shot!
And the Nature Valley Prize Pack Goes To….
Valerie, on October 29th, 2009 at 2:18 pm Said:
I love PB&J! Just gotta make sure it doesn’t get squished when you pack it!
Congrats Valerie! Please send your address to graduatemeghann@gmail.com and the prize pack will be on its way!!
Don’t forget to Vote!
Here is your daily reminder to keep the votes up! Thanks everyone I’m still holding strong at #3! 
{ 50 comments… read them below or add one }
1. what can I use instead of margarine? Oil? More pumpkin?
and
2. Do you happen to have the calorie count for each of these?
Since its a scone I wouldn’t suggest using anything besides butter or margerine otherwise it won’t be the same consistency.
And sorry no calorie count! You are talking to probably the one person out there who never pays attention to calories. lol
The nutrition facts are listed right on the recipeezar website that you got the recipe from. There are 239 calories per scone. I don’t think you can say you don’t pay attention to calories.
I just put pumpkin scones on my blog this morning too! However mine definitely look a little less healthy than yours…but there’s icing
You’ve been a baking madwoman lately!
Scones are one thing I have yet to attempt, yours look so good though I may have to change that.
Keeping the daily votes up! I’ve started sending the link to my friends to vote too. They’re confused as to why I’m making them vote for a stranger for some random job, but whatever
Wow-those look great, Meghann. Scones are one of my favorite baked goods but I have always been too apprehensive to make them. I think I will have to give them a try though!
Enjoy your day
Wow these look delicious!! Mmmmmmm so doughy.
sabrina – if u are worried about it being vegan i used earth balance which is a vegan margerine
Thanks Meghann! I like that they are vegan but I hate margarine. Then again it is one of those things I hate just because I hate it, maybe I should give it another chance, just for these scones?!?
Coconut oil is great for baking, & is WAY healthy for most folks! (Medium Chain fat from coconut is used to nourish ill elders & babies)
I use a blend of 1/2 coconut oil/ 1/2 butter to make scones (I’m not vegan, but Gluten free).
Kimberly posted her adaptations for Gluten Free (basically, use a GF flour mix & some xanthan gum) over @ Gluten-free life –
THESE SOUND YUMMY! I usually add some coconut flour (~ 1/4 cup) to my baking mixes, which is a great source of soluable fiber, & absorbs extra liquid (most GF recipes call for lots of eggs – it will be nice to try this egg free scone!) & use coconut milk for the liquid, when called for.
& for calorie counters, coconut oil is actually lower fat than other oils! & absorbs rather than being stored as fat, so folks (who need to) tend to lose weight after making the switch!! Good all around cooking, baking & treat oil!
That looks so good!
hope the office loves the scones
i am sure they wil!
jenna
Yum! I definitely want to make these over the weekend!
Scrumptious scones!
You made these in the morning? That’s dedication. I would have made them the night before.
Yum! Those look great! Is ww pastry flour the same as just regular ww flour? I’m thinking not but wanted to check before I try to make these!
Those scones look amazing! I’ve been baking up a storm all week, so this new recipe caught my eye!
I’ve been voting all week for you, hope you win it!
these scones look amazing! the only thing that keeps me from eating scones is that most of the time they are to bready, but these look to die for!
http://saladdiva.wordpress.com
These look lovely – I don’t think I can get pumpkin spice in the UK though – do you know what is in it?
Edna x
Hi Edna – just did a quick google search and found this recipe for pumpkin pie spice
Ingredients:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Preparation:
Combine all ingredients. If you make extra, store in an airtight container.
More Seasoning Recipes
Those look great, Meghann! I’m going to bake those today
Wow they look like they’re fresh from a bakery!
Enjoy your day!
Meg
Insanely drool worthy Meghann! Those look incredible!
OMG Meghann seriously – I can’t believe you wake up so early and just throw things like this together
You are unbelievable! You need to open a bed and breakfast or write a cookbook or do cooking classes!! LOL you have too much talent not to share it with the world 
P.S. I am doing a give away for GLO BARS on my blog -don’t forget to enter – I know how much you LOVE Ange’s bars! http://www.balanceisbeauty.com
xoxo
Those look great. I’m going to be sad when pumpkin season is over
Oh, you vegan scones look delicious and they are a nice size to fil you up!
Genious!!! It looks great
those are awesome looking scones! wish mine had come out that pretty last weekend!!!
I love how you wake up early and bake nice goodies! I’m like that too. I tried making pumpkin muffins, pumpkin pie, pancakes,coffee, pumpkin mess…
Maybe I should try scones too
Those scones look awesome! They are huge!! They actually look better then a Starbucks scone.
Those look fantastic. I agree you have to use butter or some sort of margarine to give scones their flaky consistency. Scones are one of my favorite treats. If you’re ever in NYC you have to try the ones at Alice’s Teacup they are to die for!
Holy crap those look good!
thank you thank you thank you for this recipe meghann! you are DA BOMB!
Those sound awesome!!
I have a ton of pumpkin puree on hand so I might have to make these!
These scones look great! Pretty healthy as far as scones are concerned. I can’t wait to make them.
While scones aren’t normally my favorite, yours make me want to jump through the computer screen and grab one!
Those scones look fabulous! Thanks for sharing the recipe…I will be giving these a try!
Thanks for the recipe. I’m going to try substituting chocolate chips for the raisins only because I don’t have any raisins on hand!
Those scones look good. Maybe I’ll try them with chocolate chips. P.S. I’m giving away two breast cancer awareness prize packs on my blog: http://lovinlosing.com/.
Mmm… love scones and pumpkin. Look amazing!
Oh those scones look like you bought them a bakery! Good job! I too get nervous veering too far off a baking recipe, although I always do it haha not always successfully.
( http://www.joelygolightly.wordpress.com )
These look AMAZING – I really may have to attempt them for my family this weekend!
You are genius-I don’t know how you have the time and energy to do all these awesome baking treats, but I love reading about them
Hi Meghann-the scones look yummy-I love the classic wedge shape! Were they moist enough? Would you add any channges? I am obsessed with pumpkin baked goods-this bakery near my home called The Bread Store makes the BESTpumpkin muffins I have ever had. I have tried to duplicate them but whatever I make never has that intense pumpkin flavor…thanks!
Thanks for that Meghann – I’ll be able to make some of that easily!
those pumpkin scones look amazing!
i bet they would taste extra good if you subbed choc chips for the raisins.
The scones look great!
I saw that people were looking for recipes with pumpkin in http://www.ask2cook.com, what do you say about publishing you recipe ther?
Just made these.. only had 2 1/2 cups of flour so substituted 1 cup of oats which added some texture Also used dried cranberries instead of the raisins.. DELISH! Thank you for the recipe and motivation to try something new!
Just made ‘em, as well…So I thought this recipe made for overly wet and sticky dough, as it stuck to my hands when making the “pizza” shape. (Perhaps this was because I used a food processor to blend?)
Because of the sticky-stucky dough consistency, I found transfering the cut-up triangle shapes onto the cookie sheets to be tricky and slightly hazardous; a pie server thingee came in handy.
I was worried my sconies looked too ugly going in, but they perked up in the oven and were delightfuly rustic-looking coming out.
The taste? Well, I used the 2 c whole wheat flour (not pastry) plus 1 1/2 c white flour suggestion, and they ended up…really BLAND! After baking my pie pumpkin for an hour and scooping and pureeing all the flesh, I felt entitled to a light, buttery, pumpkiny scone. But I couldn’t even taste hardly any pumpkin! When I normally make scones, they’re buttery and light. These were more heavy, carb-y/card-boardy/dare I say dog-treaty. (Cooked ‘em for ~20 minutes and they were burnt on the bottom and yet uncooked thoroughly inside.) I was pleased how the raisins kinda carmelized and cheered the whole taste up a bit, though. Don’t get me wrong, I’m gonna eat ‘em all this week, but I’ll probably have to doctor em up, perhaps with some of my homemade blackberry jam?!
{ 5 trackbacks }