Vegan Pumpkin Scones

The New York Jets almost to the Super Bowl...
This is very exciting news for my family....me...not so much.   While they all sit on the couch, without the threat of anyone coming near the kitchen, I have decided to bake scones.  Yum!  Pumpkin scones.  Something warm and slightly sweet and with a nutritional boost from spelt flour and fiber from the pumpkin. 
Perfect time to drone out the shouting from the other room and perfect way to drone out the 12 degree wind whipping out side our windows.
These Pumpkin scones are simple to make and freeze perfectly.  So eat them warm out of the oven and  freeze the rest for a delicious breakfast or snack whenever!

VEGAN PUMPKIN SCONES

Preheat oven to 425 degrees

In a medium bowl whisk together these dry ingredients:

1/2 cup evaporated organic cane juice

3 1/2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger powder

Then, gently cut in with a knife, or your hands:

1/2 cup vegan margarine  ( I use Earth Balance, made with olive oil)

The mixture should get kind of crumbly with bits of "margarine" the size of peas

Next, gently mix in:

1/2 cup pure maple syrup

1 Tablespoon vanilla (the best you can find)

2 cups of pureed pumpkin

On a lightly floured surface, knead the dough very gently a FEW times, if you over handle it, your scones will be way too dense.  Less is more.

Push and form it into a large circle a few inches thick.

Then like cutting a pizza, cut the circle into 12 triangular pieces.

Bake on a cookie sheet lined with parchment paper for 12-15 minutes or until done.  They will rise and look golden crackled.  Cool on a wire rack.

*  I like to glaze mine when they are warm but they are delicious alone too!

Here is the glaze recipe:

3/4 cup organic confectioners sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla

whisk together in a small bowl and then drizzle on top of warm scones 

Enjoy!