I’m not vegan, but a guest is, so I decided to try my hand at vegan pumpkin scones. Basically, I just omitted the eggs from this recipe (which is based on this recipe) and substituted water for the milk.
I thought I might need to add extra oil or water to make up for the missing eggs, but they came out really well without any additional liquids. (I also accidentally omitted the sugar, so they were more like pumpkin biscuits, but still delicious! 🙂 )
- 2 cups whole wheat flour
- 2 1/2 cups white flour
- 1/2 cup brown sugar, packed
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil (or butter or other shortening)
- 1 15-oz can pumpkin puree
- 2 Tablespoons water
- sugar and spice mix (or 1/4 cup sugar w/ 1 teaspoon cinnamon) for sprinkling (optional)
- Combine all the dry ingredients and mix well.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Stir in the pumpkin and the water.
- Knead the dough gently a few times until it can be formed into a ball.
- Divide the dough in half and form each into a ball.
- Place each ball on an ungreased baking sheet and pat down into a circle about 1/2 inch thick.
- If desired, sprinkle with sugar and spice mixture before cutting each circle into 8 wedges. Slightly separate the wedges so that they are no longer touching.
- Bake at 400° F about 12-15 minutes.