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Discussion Starter #1
"Better-Than-Starbucks" Ginger Pumpkin Scone<br><br>
Category: Breads<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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OK, so I found a recipe that's supposed to be just exactly like the yummy (but not vegan) Pumpkin Scones that Starbucks sells... then I made them better AND made them vegan...<br><br><br><br>
1/2 cup sugar<br><br>
3 1/2 cups flour<br><br>
2 tsp baking powder<br><br>
1/2 tsp baking soda<br><br>
2 tsp ginger powder<br><br>
1 tsp. finely shredded fresh ginger root<br><br>
1/4 tsp cinnamon<br><br>
1/4 cup margarine<br><br>
2 TB. coconut oil<br><br>
2 cups pureed pumpkin (fresh or canned, either is fine)<br><br><br><br><br><br>
Instructions:<br><br>
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In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and dry ginger and cinnamon).<br><br><br><br>
Cut in margarine and coconut oil, adding a bit at a time until mixed. Add pumpkin and fresh ginger and combine well.<br><br>
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.<br><br><br><br>
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.<br><br><br><br>
Bake at 425 degrees for 12-15 minutes, or until done.<br><br><br><br><br><br>
Additional comments:<br><br>
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I tried these today with the pumpkin leftover from pie-making <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> They turned out fantastic! They're very light and delicately flavoured, not in-your-face about the pumpkin. We loved them!
 

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^ I used canola oil and it worked just fine <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> And I halved it as well, and made 6 lovely scones.
 

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These sounds delicious! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>borealis</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
It wouldn't take much to be better than one of Starbucks' dry, tough scones.</div>
</div>
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you took the words right out of my mouth!<br><br><br><br>
good to see you, b. <img alt="" class="inlineimg" src="/images/smilies/beatnik2.gif" style="border:0px solid;" title=":beatnik:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>OregonAmy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
you took the words right out of my mouth!<br><br><br><br>
good to see you, b. <img alt="" class="inlineimg" src="/images/smilies/beatnik2.gif" style="border:0px solid;" title=":beatnik:"></div>
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Toast! <img alt="" class="inlineimg" src="/images/smilies/smoking.gif" style="border:0px solid;" title=":smoke:"><img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 

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I made these today and they were quite tasty. Both my dried and fresh ginger seems to have disappeared though I used both last night in dinner ??? so I ended up spicing them with more pumpkin-pie like spices (cloves, extra cinnamon, allspice, nutmeg). When I first started working the pumpkin in I thought they might be a bit dry but it ended up being quite a moist dough. Excellent toasted with a good smearing of EB.
 

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Discussion Starter #13
Glad these turned out for you guys! You can definitely sub another oil if you have it - I just like the texture of some things baked w/ coconut oil - but by all means use what you have.
 

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Yup, another thumbs up there too, TNS!!!<img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"><br><br><br><br>
I made these yesterday morning for breakfast, they were very moist & we REALLY enjoyed them.<br><br>
My modification though was to use Sucanat instead of regular sugar, if you do this, you need to add more sucanat or even 1/2 suacanat & 1/2 regular sugar.<br><br><br><br>
That was the only complaint from both of my kids, that they weren't sweet at all? I thought they tasted fine, but hey, you know kids!!!<img alt="" class="inlineimg" src="/images/smilies/bow.gif" style="border:0px solid;" title=":bow:"><br><br><br><br>
Seriously TNS, you need to think about a cookbook, you have some of the yummiest recipes!!!<img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:"> Thanks for sharing another "keeper"!!!<br><br><br><br>
Michelle
 

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I want to jump on the Love Train also, and say how awesome these were! I halved the recipe, cut them out into biscuits and came out with 11. I have been eating them with soup and chili for lunch all week. Yummy!
 

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Yay! I love when "tried and true" recipes resurface. I'm going to give them a try this weekend! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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