Vegan pumpkin cranberry scones Jessica Osterberg
Having never made scones, it can be a bit intimidating. They always look so sophisticated sitting in the bakery case. Just the name is something associated with sipping espresso and discussing intellectual topics.
Have no fear, once you bake scones for the first time, you will be forever addicted and become the new scones connoisseur on the block. They are so simple and so yummy, it’s hard to stop eating them with or without espresso and an impressive vocabulary.
These pumpkin scones are perfect to take to your next holiday gathering. If you are on a budget this holiday season, they are also great for a homemade gift. Just spruce them up in a decorative, reusable box lined with tissue paper. And remember, they’re scones--the recipient will probably think you spent big bucks on them!
Vegan Pumpkin Cranberry Scones
½ cup sugar (like Florida Crystals)
3 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ginger powder
1 teaspoon cinnamon
½ cup vegan baking margarine (like Earth Balance)
2 cups pumpkin puree
1 cup dried cranberries (like Craisins)
Preheat oven to 425 degrees. In a large bowl combine first six ingredients. Cut in margarine in small amounts until well combined. Mix in pumpkin puree and cranberries.
Knead dough a few times on a lightly floured surface. Roll out or push out into a circle until about 1 ½ inches thick. Cut into any shape you like. The easiest is cutting them into triangles as you would with pizza.
Bake on cookie sheet for 12-15 minutes.