Comments on: Vegan Pumpkin Raisin Scones http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/ One Girl's Journey Through Food and Running Mon, 13 Feb 2012 04:58:42 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Give This Prize Pumpkin http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-71707 Give This Prize Pumpkin Wed, 15 Sep 2010 08:46:34 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-71707 [...] Vegan Pumpkin Raisin Scones If anyone else is in a pumpkin baking mood I highly suggest you give this easy recipe a shot! IMG_4782. And the Nature Valley Prize Pack Goes To… Valerie, on October 29th, 2009 at 10:23 pm Said: I love PB&J! [...] [...] Vegan Pumpkin Raisin Scones If anyone else is in a pumpkin baking mood I highly suggest you give this easy recipe a shot! IMG_4782. And the Nature Valley Prize Pack Goes To… Valerie, on October 29th, 2009 at 10:23 pm Said: I love PB&J! [...]

]]> By: Dia http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36193 Dia Mon, 21 Dec 2009 19:19:54 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36193 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! 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!

]]> By: High-speed half marathon! « Run. Eat. Sleep. http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36192 High-speed half marathon! « Run. Eat. Sleep. Mon, 30 Nov 2009 03:27:07 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36192 [...] After my meal, I got into the baking mood, so I looked to some fellow blogger’s to help!  I stumbled on Meghann’s recipe for Pumpkin Scones!  Check out the website for the complete recipe: Vegan Pumpkin Raisin Scones [...] [...] After my meal, I got into the baking mood, so I looked to some fellow blogger’s to help!  I stumbled on Meghann’s recipe for Pumpkin Scones!  Check out the website for the complete recipe: Vegan Pumpkin Raisin Scones [...]

]]> By: #notinSF Baking « Taydor Tott http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36191 #notinSF Baking « Taydor Tott Mon, 09 Nov 2009 07:11:57 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36191 [...] also been wanting to bake recently, so I decided to try out an adapted recipe of the vegan pumpkin scones Megan recently cooked up. I halved the recipe, and did a few substiutions (such as oil instead of [...] [...] also been wanting to bake recently, so I decided to try out an adapted recipe of the vegan pumpkin scones Megan recently cooked up. I halved the recipe, and did a few substiutions (such as oil instead of [...]

]]> By: Gluten-free Vegan Pumpkin Raisin Scones « Gluten-free is Life http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36190 Gluten-free Vegan Pumpkin Raisin Scones « Gluten-free is Life Fri, 06 Nov 2009 11:09:26 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36190 [...] 6, 2009 by Kimberly Last night I was trying to catch up on my Google Reader and I ran across this amazing recipe on Meghann’s blog, The Inner Workings of a College Graduate.   You all know that I [...] [...] 6, 2009 by Kimberly Last night I was trying to catch up on my Google Reader and I ran across this amazing recipe on Meghann’s blog, The Inner Workings of a College Graduate.   You all know that I [...]

]]> By: Kelly C. http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36189 Kelly C. Sun, 01 Nov 2009 01:46:47 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36189 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?! 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?!

]]> By: Kirsten http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36188 Kirsten Sat, 31 Oct 2009 20:19:37 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36188 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 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!

]]> By: micook1 http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36187 micook1 Sat, 31 Oct 2009 13:07:08 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36187 The scones look great! I saw that people were looking for recipes with pumpkin in www.ask2cook.com, what do you say about publishing you recipe ther? 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?

]]> By: Emily http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36186 Emily Fri, 30 Oct 2009 21:02:20 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36186 those pumpkin scones look amazing! i bet they would taste extra good if you subbed choc chips for the raisins. :-) those pumpkin scones look amazing!
i bet they would taste extra good if you subbed choc chips for the raisins. :-)

]]> By: beforeandforever http://mealsandmiles.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36185 beforeandforever Fri, 30 Oct 2009 19:17:53 +0000 http://graduatemeghann.wordpress.com/2009/10/30/vegan-pumpkin-raisin-scones/#comment-36185 Thanks for that Meghann - I'll be able to make some of that easily! Thanks for that Meghann – I’ll be able to make some of that easily!

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