Vegan Pumpkin Scones

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Tim and I loved baking heaps of vegan pumpkin scones for Tranquil Space yoga studios this time of the year. We’ve used gluten free flour and found them to be a bit dense, so we switched to regular flour.

Here’s the recipe in case you’d like to try them at home. Super simple (which is ideal if I’m near an oven) and a tasty treat for pumpkin season. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: about 12 scones

Ingredients

  • 1/2 cup sugar
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp ginger powder
  • 1/2 cup vegan margarine
  • 2 cups pureed pumpkin

Preparation

In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well.

On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.

Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.

Bake at 425 degrees for 12-15 minutes, or until done.

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