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Kate Langenburg/A&E Groove

I made this recipe about a month ago, and the pumpkin scones turned out absolutely amazing. I had them for breakfast, ate them with dinner, and even sometimes ate them for dessert (with a little bit of my homemade strawberry jam on top).

These guys are pretty mountainous, too. Fluffed out on the baking sheet, you might think you have made the scones too large, but in fact, they are supposed to fill you up, which they do quite nicely.

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries (or Craisins work really well, too)
  • 6 ounces (3/4 cup) canned pumpkin
  • 3/4 cup soy milk
  • 1/4 cup vegetable oil
  • 1/4 cup pure maple syrup

Step 1: Preheat oven to 450 degrees. Lightly oil a baking sheet (or use spray).

Step 2: To a large bowl, add the flours, cornmeal, baking powder, and salt. Whisk well to distribute baking powder and salt throughout the mixture.

Step 3: Add the dried cranberries and stir again. Set aside.

Step 4: In a medium bowl, combine pumpkin, soy milk, oil, and maple syrup.

Step 5: Add the pumpkin mixture to the flour mixture, stirring just to combine. Do not overmix or the scones will be tough.

Step 6: Drop the batter by 1/4 cups onto the baking sheet, about 1 inch apart.

Step 7: Bake for 12 to 15 minutes, until lightly browned on top. Serve hot.*

If you have leftovers, they still taste great reheated in the microwave or the oven. This recipe makes 8 scones.

*Recipe from the Student’s Go Vegan Cookbook.

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