Pumpkin scones

Doesn't this look insanely scrumptious?

It's because it is! I know I'm patting my own back here, but I still can't believe how good these turned out! You see, when I find a recipe I want to try, I have a few ingredients to change to fit our dietary needs. I have to replace dairy, reduce the fat content because I can't digest it very well (which means remove the eggs and reduce the oil or butter) and replace sugar for natural sweeteners instead since my son is sensitive to sugar and natural sweeteners are better for us anyways ;)

But when you try a brand new recipe and try to change all those things at once, sometimes it flops. I've had cakes that wouldn't rise and cookies with funky textures.

This was actually my first time making scones, so I didn't know what to expect. But I decided to go a head and change the recipe to suit us and see what happens.

I now have learned that I need to trust my instincts more in the kitchen, because they rocked!

So I'm going to stop praising my scones now and share the recipe with you.

Pumpkin scones

(vegan and refined sugar-free)

• 1 cup whole wheat flour
• 1 cup all-purpose flour (I didn't have enough whole wheat, so I had to do half and half)
• 1 tsp ground flax
• 1 Tbsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 6 Tbsp cold vegan margarine
• 1/2 cup canned pumpkin
• 3 Tbsp vanilla rice milk
• 1/8th cup agave nectar
• 1 egg replacer

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In a bowl, stir together flour, flax, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the margarine and "cut" it with a fork into the flour mixture until the texture resembles coarse cornmeal, with margarine pieces no larger than small peas.

In a small bowl, prepare your egg replacer according to directions and set aside.

In another bowl, whisk together the pumpkin, rice milk and agave.

Add the pumpkin mixture and the egg replacer to the dry ingredients and fold in until well combined and form a ball. Pat out dough onto a lightly floured surface and form a 1-inch thick rectangle about 4 inches by 12 inches. Use a knife to slice dough making 3 equal parts. Then cut each of the parts into 4 by making an X so you end up with 12 triangles.

Place on baking sheet and bake 14-16 minutes, or until light brown. Place on wire rack to cool. I prefer them while still warm a bit. Enjoy!

You could top with a glaze if you wish, but I broke my scone in half when it was still warm and spread some maple butter on (my best friend brought me some from Montreal when she was here), and it brought the scones to a whole new level! Even without the maple butter, they are still very delicious though.

The true test, is with my daughter though. She will refuse all kinds of delicious foods, but if she likes it and keeps asking for more, I know it's that good. And she can't get enough of these.

So if you are going to try a new recipe this weekend, I think this should be it! Perfect for fall!

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