Vegan Pumpkin & Cranberry Scones

Vegan Pumpkin and Cranberry Scones (12)

Christmas is a time for traditions.  My mother is a keen hoarder of our old decorations, so our household has a fair few familiar faces over the festive season.  Most important are the Santas in cages, which I can’t wait to see again in a few weeks:

009

They are probably older than my brother and me, and I don’t think there’s even a word to describe how much we love them (nor indeed how much my brother’s fiancee hates them – she was raised to believe that foil decorations are not classy.  What a notion!).  We have similar feelings for Fat Robin, and nobody has any objections to him of course:

DSCF0693

And then there is this masterpiece, made by my brother when he was about 8 years old and still displayed with pride now that he’s in his thirties:

014

But occasionally a new element can be brought in amongst the Christmas traditions, and in that vein here are some delicious vegan scones.  They are chock full of seasonal spice and taste absolutely glorious.  One of these warm for elevenses or afternoon tea while the weather rages outside is surely heaven.

Vegan Pumpkin and Cranberry Scones (11)

Vegan Pumpkin & Cranberry Scones

Slightly adapted from Veganomicon, makes 6

Ingredients:

160g plain flour

60g whole wheat flour

90g caster sugar

2 tsp baking powder

2 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp ground nutmeg

60g vegan margarine

80ml soy milk

130g pumpkin puree

1.5 tbsp black treacle

60g dried cranberries

Method:

1.  Preheat the oven to 180C and line a baking tray with greaseproof paper.

Vegan Pumpkin and Cranberry Scones (1)2.  Combine the flours, baking powder, bicarb and spices in a large mixing bowl.

Vegan Pumpkin and Cranberry Scones (2)

3.  Add the vegan margarine and rub in, until it resembles breadcrumbs.

Vegan Pumpkin and Cranberry Scones (3)

4.  Stir in the sugar.

Vegan Pumpkin and Cranberry Scones (4)

5.  In a separate bowl, combine the soy milk, treacle and pumpkin puree.

Vegan Pumpkin and Cranberry Scones (5)

6.  Make a well in the middle of the dry ingredients and pour in the sticky pumpkin mixture.  Mix well, then work in the cranberries.  (You may need to add a bit more flour to make it hold together.)

Vegan Pumpkin and Cranberry Scones (7)

7.  On a clean work surface, pat the dough out into a circle.  Cut it into six triangles.

Vegan Pumpkin and Cranberry Scones (8)

8.  Carefully transfer the triangles to the baking tray.

Vegan Pumpkin and Cranberry Scones (9)

9.  Bake for 15-20 minutes.

Vegan Pumpkin and Cranberry Scones (10)

10.  Transfer to a wire rack to cool completely.

Vegan Pumpkin and Cranberry Scones (13)

Advertisements
This entry was posted in Vegan Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s