Vegan Whole Wheat Pumpkin Scones, or, How Baked Goods Singlehandedly Make The World a Better Place
when cutiebearkatie posted this recipe today, i knew i had to make it immediately. vegan? whole wheat? pumpkin? glaze?
baby, you had me at vegan.
well shizzle fizzle my crizzle, are they ever good. they could possibly be my favourite scone recipe ever. don't quote me on this, but they may even be better than starby's pumpkin scone. can you even believe i typed that? i can't. maybe i should go back and erase it. but the joy that these scones have given me tonight prevent me from doing so.
here is the recipe for your own use, abuse, and obtuse. i am not even making sense! i am drunk on scone love!
WHOLE WHEAT VEGAN PUMPKIN SCONES
3.5 cups of whole wheat flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
6-8 tsp of a medly of autumnal spices like ginger, cloves, nutmeg, and cinnamon. I used about 4 tsps of pumpkin pie spice and a medley of the rest.
mix the above ingredients
1/2 cup margarine (non-hydrogenated. trans-fats are evil!)
2-4 tbsp of molasses
2 cups pureed pumpkin
cut the above into the mixture until doughy.
plop 1/2 cup mounds onto cookie sheet and bake 10 to 15 minutes at 400 degrees.
while baking, make the glaze! Mix 1 cup powdered sugar with a few tablespoons of soymilk, a tsp of molasses and a tsp of margarine. mix vigorously until it is slightly thinner than normal layer cake icing. add some spice. be creative, be wild, be...spicy.
this is what my glaze looked like:
the little white chunks in that picture can be whisked out. or kept in, if you are into...little white chunks.
when scones have a firm crust (you know you love firm crust) but still give to mild pressure, take them out of the oven, cool for ten minutes but frost while slightly warm.
these are some of mine:
ok, so maybe they look like shiny turds. but they taste like heaven. i promise.
up close and personal:
i think what i really like about this recipe is that the whole wheat gives these a a nice, deep texture, plus it makes them healthier and more filling than using plain all-purpose flour. but the pumpkin makes them moist and that glaze makes them sweet, thereby creating the perfect ratio of filling/healthy: sweet/moist. it may be the best ratio to have ever existed, in terms of pumpkin baked goods, i mean.
baby, you had me at vegan.
well shizzle fizzle my crizzle, are they ever good. they could possibly be my favourite scone recipe ever. don't quote me on this, but they may even be better than starby's pumpkin scone. can you even believe i typed that? i can't. maybe i should go back and erase it. but the joy that these scones have given me tonight prevent me from doing so.
here is the recipe for your own use, abuse, and obtuse. i am not even making sense! i am drunk on scone love!
WHOLE WHEAT VEGAN PUMPKIN SCONES
3.5 cups of whole wheat flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
6-8 tsp of a medly of autumnal spices like ginger, cloves, nutmeg, and cinnamon. I used about 4 tsps of pumpkin pie spice and a medley of the rest.
mix the above ingredients
1/2 cup margarine (non-hydrogenated. trans-fats are evil!)
2-4 tbsp of molasses
2 cups pureed pumpkin
cut the above into the mixture until doughy.
plop 1/2 cup mounds onto cookie sheet and bake 10 to 15 minutes at 400 degrees.
while baking, make the glaze! Mix 1 cup powdered sugar with a few tablespoons of soymilk, a tsp of molasses and a tsp of margarine. mix vigorously until it is slightly thinner than normal layer cake icing. add some spice. be creative, be wild, be...spicy.
this is what my glaze looked like:
the little white chunks in that picture can be whisked out. or kept in, if you are into...little white chunks.
when scones have a firm crust (you know you love firm crust) but still give to mild pressure, take them out of the oven, cool for ten minutes but frost while slightly warm.
these are some of mine:
ok, so maybe they look like shiny turds. but they taste like heaven. i promise.
up close and personal:
i think what i really like about this recipe is that the whole wheat gives these a a nice, deep texture, plus it makes them healthier and more filling than using plain all-purpose flour. but the pumpkin makes them moist and that glaze makes them sweet, thereby creating the perfect ratio of filling/healthy: sweet/moist. it may be the best ratio to have ever existed, in terms of pumpkin baked goods, i mean.