Since the scones I made less than a week ago were pretty much all gone, I decided it was time to make another batch! I found a vegan recipe for pumpkin scones, which I modified in a few ways, which seemed perfect, seeing as how I had opened a fresh can of pumpkin for Friday’s breakfast!

Here’s what I used:

• 1/2 cup sugar
• 3 cups (2 cups whole wheat pastry flour + 1 cup white flour) flour
• 2 tsp baking powder
• 2 tbsp cinnamon
• 6 tbsp Promise Light (vegans can use a vegan margarine/butter sub!)
• 2 cups canned pumpkin
• 1 tbsp vanilla extract

Here’s what I did…

I combined the dry ingredients: flour, sugar, baking powder and cinnamon. Then, add in the margarine, adding a bit at a time until mixed well. I used my hands to ensure everything was mixed properly (great technique ha!). Then, add in the pumpkin and vanilla and again mix well.

I lightly floured a cookie sheet and kneaded the dough until it was in the shape of a large circle, about 2″ thick or so…

I then partially cut the dough into 12 pieces.

Finally, I baked at 425 degrees for 12 minutes. I sprinkled a little brown sugar on top and set the oven to broil. Everything was going smooth until this part… I thought I could multi-task and throw my laundry into the dryer in the meantime ~ bad idea!!!!!!! I ran upstairs and saw the top of the scones being browned to a crisp However, it was literally only the sugar that had carmelized = burnt, so they were still saved, whew! According to my dad, who sampled one with coffee this morning, they taste REALLY good…

I have yet to try one but I did eat a few of the crumbs leftover from cooking and mmmmmmm – they have a fantastic pumpkin pie flavor! I can’t wait to try one!

In terms of calorie counts, this averaged out to: 138 calories!

Happy Baking!