We don’t really get fall in San Diego. It rains a little bit more than normal and some of the leaves fall off the trees but we don’t have all the traditional fall activities like watching the leaves change colors and then when they fall off the trees, jumping in big piles of leaves or wearing sweat pants under our Halloween costumes and watching your breath form into icicles like a lot of places do this time of year. What we do have is pumpkin and with that all the delicious recipes that come with them. Harper is still off dairy and so I’ve been frantically looking for recipes that can be amended to accommodate that. This is one of those and don’t let the vegan part scare you. These turned out great and no one even knew they were dairy free. One friend even asked if the wee guppy should be eating one due to the milk content. The recipe was amended from here.
- 4 cups whole wheat flour (this recipe also works with all purpose flour)
- ½ cup sugar
- 2 tablespoons baking powder
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup dairy free margarine
- ½ cup vanilla soy milk
2:In a large bowl, mix flour, sugar, baking powder, spices and salt. Use a blender to add in the margarine until thoroughly mixed. In another large bowl, whisk together pumpkin and soy milk.
3:Add combined dry ingredients to pumpkin mixture. Mix, then form into 2 balls of dough. Pat out one ball of dough onto a lightly floured surface and form it into a 10-inch circle. Use pizza wheel to cut dough into six wedges. Transfer wedges to a parchment paper-lined baking sheet. Repeat with second ball of dough.
4:Bake until golden for 15 minutes. Transfer baked scones to a wire rack to cool.
Makes 12 scones.