Friday, November 2, 2007

Soup and Pumpkin Scones

Tonight was a case of when bad things happen to good meal. Somehow the salt got left out of the pizza dough, making the yeast go wild and ruining the whole batch. So, we had to whip up something at the last minute. Fortunately, Vegan Mom had made a vegetable soup for lunch. We fired a few meatless meatballs in for variety and baked these pumpkin scones.

- 2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp allspice
- 1/4 tsp each cinnamon and nutmeg
- 3/4 cup pumpkin (canned, or cooked fresh)
- 1/2 cup soy milk
- 3 tbsp oil
- 1 tbsp maple syrup

Preheat oven to 450 degrees
1. Whisk together flour, baking powder, and spices in a large bowl.
2. Whisk pumpkin, soy milk, oil, and maple syrup in a separate bowl. Add to flour mixture and mix gently until moist. Add a little more liquid if need be.
3. Place large spoonfuls of dough on a non-stick baking sheet.
4. Bake for 12 to 14 minutes until browned.
TIPS FOR SOUP: Vegetable soup is easy to make and is a great way to cram in a variety of veggies. Saute onions and celery as a base, then add whatever suits your fancy. We like potatoes, corn, green beans, peas, eggplant, carrots, chickpeas, cannelini beans, tomatoes (plus some spaghetti sauce for flavour), and pasta (the kids like alphabets).


Coppe said...

Those pumpkin scones sounds really nice. I had a big batch of pumpkin that needed using yesterday.

I would definitely have made these over my Pumpkin and Chickpea Curry had I had this recipe. The curry was very nice and spicy, but nothing beats scones.

Coppe said...

Snuck home a butternut pumpkin and made these scones.

My omni brother, who said they were "okay" at first, ate half of them and then complained that there weren't any left.


Vegan Dad said...

Glad the scones were a real hit (or not). My omni brother in law always approaches my food with caution, but agrees it is "OK" in the end. You could also make these into pumpkin biscuits by rolling out the dough and cutting out biscuits with a small drinking glass--but that takes more work.

Coppe said...

Oh, they were definitely a hit. My brother is very picky when it comes to food (well, vegetables). The fact that he ate and liked pumpkin is, by itself, astonishing.

He's a "stop fishing for compliments, I'm eating your food, aren't I?" kind of guy.

I might try those biscuits with a savoury sauce next time.

Henrietta said...

Discovered your blog via the PPK and tried the pumpkin scone recipe last night. They were awesome! I've been searching for a biscuit-type recipe that doesn't contain shortening. The pumpkin in these is really subtle, so I think this may be my new go-to biscuit recipe. Thanks Vegan Dad!

Anonymous said...

I just made a double batch of these scones and they are the best! I added brown sugar to make them sweeter, but was otherwise faithful to the recipe. Thank you!

Minneapolis, MN