Tuesday, September 27, 2011

Day 26 - Pumpkin Scones

I have been a bit busy the last few days.  Apparently too busy to cook, or even to take photos when my husband cooks (fabulous stir fry again) and too busy to keep up with blogging every day in September.  But apparently not too busy to bake! 

Yesterday I had a craving for pumpkin scones that just had to be satisfied.  Pumpkin scones are a bit of a favorite of mine so it was about time my recipe was veganised.  I am very satisfied with the result and I can proudly say that they are delicious.  I defy even the fussiest non-vegan to say these aren't as good as non-vegan scones.

These scones smell absolutely amazing as they are baking!  I love the aromatic combination of cardamon, cinnamon and pumpkin.  However, if you don't like things with a bit of spice you could leave out the spices or change the spice mix to suit your taste buds (half a teaspoon of nutmeg is a good alternative but don't over do it).  The sultanas could also be left out or even substituted for currants which are also delicious in scones.

3½ cups flour
½ cup castor sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cardamon
1 teaspoon cinnamon
125gm margarine
1 cup sultanas
2 cups mashed pumpkin

1. Preheat the oven to hot - 225°C.
2. Mix together the dry ingredients
3. Using a knife cut the margarine into the flour mix and then use your finger tips to rub it in until the mixture is fine and crumbly.
4. Stir in the sultanas.
5. Add the pumpkin and stir until just combined.
6. Gather half the dough into a lump and put it a floured surface.  Gently kneed it just a few times and form it into a thick circle.  Use a large knife to cut it into 6 wedges (think pizza).  Place on baking tray.  Repeat with the other half of the mixture.
7. Brush the top of the scones with soy milk and sprinkle with castor sugar.
8. Bake for ~ 10 minutes.
9. These are delicious served immediately.  But as they are more moist than regular scones they keep quite well and can be eaten cold over the next few days or reheated briefly in the microwave.

1. Don't bother cutting the skin off the pumpkin.  I just cut it into largish lumps and microwave it in a covered dish with just a little water.  When it is soft let it cool a little.  You will find that the flesh easily scoops away from the skin.
2.  I don't like cleaning up flour from my kitchen bench top.  So I use a sheet of baking paper to sprinkle flour onto whenever I need a floured surface.  It is so much easier to gather it up and toss it in bin at the end rather than having to clean up messy flour.

PS - How gorgeous is the material in the photo!?  I am going to make it into a wrap around skirt.
Did you get that.  I am going to make myself a skirt.  Now all I need to do is borrow a sewing machine and learn how to sew!

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