Whether you are hosting an autumn tea, an elegant Christmas tea party, or just looking for a deliciously healthy scone to eat with your morning cup of Japanese sencha or Gunpowder green tea, these pumpkin scones are a real treat! Makes 8 large or 16 small scones
Preheat oven to 375 degrees and line a baking sheet with parchment paper
Sift together 1 and 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon strong cinnamon (Vietnamese cinnamon is good)
1/2 teaspoon allspice
with 1/2 cup brown sugar. If you choose low calorie or alternative sweetener like stevia, please check for their conversion recommendations.
Add 4 tablespoons of chilled unsalted soy margarine chopped into small pieces. Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.
Tip: Overworking the dough with this pumpkin scones recipe may make them tough or heavy. Be gentle working in the margarine and with all mixing.
In a separate bowl, beat together
1/2 cup soy milk
1/2 cup homemade or canned plain pumpkin puree
1 teaspoon vanilla
½ cup chopped raw pumpkin seeds
1/4 cup sesame seeds
For variations, you may add an additional ½ currants, raisins, or walnuts
Add to flour mixture and stir just until blended.
Pat the dough into a circle and cut into 8 wedges.
If you are using this pumpkin scones recipe for making small triangles, divide the dough in half and pat into two rounds, then cut into wedges.
Place on the baking sheet, bake for 15-20 minutes until lightly golden. Cool on wire racks.
You can also mix a nice spread for these scones using vegan cream cheese substitute and pumpkin butter.
Pumpkin health benefits
Sesame and pumpkin seeds are rich in minerals and phytosterols.
Preliminary research suggests a role in lowering cholesterol, reducing inflammation from arthritis, and protecting the prostate gland.
Pumpkins and other winter squash are rich sources of Vitamin A, other vitamins and minerals, and healthy fiber.
This page was last updated by Sharon Jones.
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