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
- 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
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!
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