Vegan Pumpkin Scones

From: Bittersweetened

On Apr 23, 2008

I am not a Vegan, but the recipe looked tasty so I gave it a shot. It was very moist, but didn't have the greatest flavor. I was a little dissapointed. Maybe with some more sugar? Not sure if I will make this again, but thank you for posting.

From: Vegan Courtney

On Apr 20, 2008

I love this recipe as a base for experimentation (adding dried currants or chocolate chips or orange zest). Today I made it as directed, with the addition of a tablespoon of freshly grated ginger to give it a spring-time kick. Also, I find using half all-purpose flour, half bread flour makes these puff up a bit more. Thanks for sharing! These are a Sunday breakfast favorite in our home.

From: free-free

On Oct 11, 2007

These were excellent! I love the amount of pumpkin that goes into this recipe this is a real "pumpkiny" scone, not a sugary masking of that fabulous Fall time flavor!! I spiced the recipe slightly differently...2 teaspoons ginger, 1 of nutmeg and an eyeballed shake of cinnamon and all-spice. I added a cup of plump cranberries also, because I had a longing for a Autumnal orange and purple treat. These baked up so fluffy and moist...great fresh from the oven and still wonderful as leftovers...my Husband likes them toasted too (I keep them in the freezer and he pulls out 1 when the mood strikes) Great recipe, I can get a taste of Autumn year round with these- Thanks fallenrunner!!

From: Actressdancer

On Nov 29, 2006

I would have never guessed it was vegan had I not made it. Even the leftovers were very tastey. These are a new breakfast favorite in our house. I did sub out real butter for the margarine once, since I didn't have any (we're obviously not vegan). They still turned out perfect.