Monday Yumday: Pumpkin Cranberry Scones

These scones are guaranteed to make your house smell wonderful while they are baking! I originally wanted to make Allison’s Orange Currant Scones, but I didn’t have all of the ingredients required. Instead, I modified the recipe (found here) and created my own version with pumpkin, cranberries, and cinnamon. The end result was a delicate flaky scone bursting with the flavors of fall. Try these deliciously simple scones today!

Pumpkin Cranberry Scones

Adapted from Allison Rivers Samson’s Orange Currant Scones

Dry Ingredients:

• 3 1/4 cup unbleached wheat or spelt flour
• 4 1/2 teaspoons baking powder
• 6 tablespoons non-hydrogenated vegan margarine or light oil (like sunflower or safflower)
• 1/4 teaspoon salt (only if using oil; margarine is already salted)
• 1 teaspoon cinnamon

Wet Ingredients:

• 2/3 cup dried cranberries
• 1 cup rice milk
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup

Method:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. Oil a 1/4 cup measuring cup (the kind that has a handle and the top can be leveled) and set aside.

 

3. In a large bowl, mix together all the dry ingredients except the margarine or oil. Cut in the margarine or oil with a pastry cutter, fork, or your fingers until the mixture is crumbly.

4. In a separate bowl, whisk the wet ingredients.  Add the wet ingredients to the dry, lightly stirring until combined. (Do not over-mix)

5. Using the 1/4 cup measuring cup, drop dough onto the parchment with one to two inches between each.

6. Bake for 20 minutes or until golden brown. These are best when warm. Serve with jam or margarine.

Makes 12 scones

Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!