The title says it all. These are so good and so easy. Remember the Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing, Vegan Style? I do. I loved them. That recipe used 1 cup of canned pumpkin. I had tucked the remaining 1/2 cup of the canned pumpkin in the fridge for a later use. With the rainy day, and my love for baking on rainy days, I decided today was the day to use it. Tricky part – I needed a recipe that called for no more than 1/2 cup of canned pumpkin. First one on my screen was the winner: Starbucks Pumpkin Scones. Of course, I changed the recipe up a bit by making it vegan and adding a little whole wheat.
Make these the first chance you get. They make your house smell wonderful, and cozy on a Fall day.
In a large mixing bowl, add all the dry ingredients, then whisk to combine:
1 cup all-purpose flour
1 cup whole wheat pastry flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
In a separate, medium mixing bowl, mix the wet ingredients:
1/2 cup canned pumpkin
3 Tbsp soy cream
1 flax egg (2 Tbsp flax meal, 1/8 tsp baking powder, 3 Tbsp water, mix well and let sit a couple minutes until mixture becomes an egg consistency).
To the dry ingredients, cut in 6 Tbsp vegan margarine until fine crumbs form (I don’t own a pastry cutter; I use my hands):
Add the mixed wet ingredients to the dry ingredients:
Use a spatula and fold them together until dough is just mixed together:
Place a piece of parchment paper on the counter, divide the dough in half, then turn one half of the dough onto the paper. Then using your hands, press the dough into a circle about one inch thick:
Cut dough into eighths with a large, sharp knife:
Place on a baking sheet by carefully lifting the parchment and placing it on the baking sheet. Bake at 350 degrees for 14 to 16 minutes, or until edges start to lightly brown. I baked mine for 14 minutes.
Repeat with second half of dough.
Cool on wire racks.
The recipe I found has two glaze recipes to brush and drizzle on the scones. I don’t think they need any glaze. They’re fine on their own, but I chose to eat mine with a thin spread of Nutella on it instead of a glaze. Alongside a pear and an espresso, it was the perfect afternoon snack.
Pumpkin Scones
In a large mixing bowl, add all the dry ingredients, then whisk to combine:
1 cup all-purpose flour
1 cup whole wheat pastry flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
In a separate, medium mixing bowl, mix the wet ingredients:
1/2 cup canned pumpkin
3 Tbsp soy cream
1 flax egg (2 Tbsp flax meal, 1/8 tsp baking powder, 3 Tbsp water, mix well and let sit a couple minutes until mixture becomes an egg consistency).
Cut in 6 Tbsp vegan margarine to the flour until fine crumbs form. (You can use a pastry cutter, two knives, or if you’re like me, your hands).
Add mixed wet ingredients to the dry ingredients.
Fold all together until dough is just combined.
Place a piece of parchment paper on your counter.
Divide dough in half.
Place first half on parchment paper.
Use your hands to press it into a round disc about one inch thick.
Cut into eighths with a large, sharp knife.
Carefully pick up parchment and place on a baking sheet.
Bake at 350 degrees for 14 – 16 minutes or until edges start to brown lightly.
Carefully transfer parchment to wire racks.
Cool completely on wire racks.
Repeat process with second half of dough.
Glaze if desired, spread with Nutella, or enjoy plain.
These are great as a not-too-sweet dessert, wonderful as a snack, and not too sinful as a breakfast. I am going to enjoy having this recipe in my repertoire. Scones make excellent baked gifts as well.
What are your favorite homemade baked goods to give as gifts? What is your favorite thing to do on a rainy day?
I have always wanted to try making scones! Since the word “pumpkin” pretty much means I will like it, perhaps this is the recipe I should use?
My favorite homemade baked goods to give are usually brownies or my pumpkin chocolate chip muffins. I also love to make chocolate “bark” with different add-ins, or granola!
Mmmm…Brownies are one of my favorites. This scone recipe was wonderful, and they’re really easy to make. I made lavender scones as gifts for Mother’s Day and they were good too.
wow that looks amazingggggggg. I even have a scone pan. This will be tested in the future.
They were really good! I had two for breakfast and one for a snack – they’re a little addictive. I may be making them more often!
[…] had just a bit of canned pumpkin left over from the last batch of pumpkin scones. My youngest stepdaughter loves pancakes, so making pumpkin pancakes seemed to be the most logical […]