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Nutrition Facts
Serving Size 1 (74g) Recipe makes 12 servings
Calories 239
Calories from Fat 71		(29%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 202mg		8%
Potassium 114mg		3%
Total Carbohydrate 38.0g		12%
	Dietary Fiber 1.1g	4%
	Sugars 8.7g
Protein 4.1g		8%
detailed view... how is this calculated?

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Vegan Pumpkin Scones

Recipe #189108 | 30 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: fallenrunner
Oct 4, 2006

I got this off a website, should be good with pumpkins this month!

SERVES 12 , 12 scones (change servings and units)

Ingredients

1/2 cup sugar
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons ginger powder
1/2 cup margarine
2 cups pumpkin puree

Directions

1
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
2
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
3
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
4
Bake at 425 degrees for 12-15 minutes, or until done.

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Featured Reviews for This Recipe

From: penga

On Jan 25, 2009

This wasn't exactly what I was looking for but the scones still turned out great. I will definitely be making these again as this recipe is easy enough to alter. I can't get vegan margarine here unfortunately but vegetable oil worked fine. Thank you for helping to expand my vegan baking repertoire.

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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.

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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.

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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!!