Vegan Pumpkin Scones

Ingredients:

1/2 cup sugar

3 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

3 tsp ginger powder

1/2 cup vegan margarine

2 cups pureed pumpkin

Preparation:

In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder,
baking soda and ginger). Cut in vegan margarine, adding a bit at a time until
mixed. Add pumpkin and combine well.

On a lightly floured surface, knead dough a few times, pushing it into a large
circle, a few inches thick.

Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you
get even, triangular slices.

Bake at 425 degrees for 12-15 minutes, or until done.

Vegan Orange Cranberry Scone

Ingredients:

2 cups flour

1 cup whole wheat flour

4 tsp baking powder

1/2 tsp salt

2/3 cup dried cranberries

2/3 cup chopped walnuts

6 tbsp canola oil

1/2 cup maple syrup

 2/3 cup orange juice

zest from 2 oranges

Preparation:

Preheat oven to 425 degrees.

In a large bowl, combine the flour, wheat flour, baking powder and salt. Add
the cranberries and walnuts and set aside.

In a separate bowl, combine the oil, maple syrup, orange juice and orange
zest. Combine with the dry ingredients to form a thick dough.

Spoon by large tablespoons onto a cookie sheet and bake for about 12
minutes, or until lightly golden brown.

Easy Vegan Cranberry Lemon Scones

Ingredients:

2 cups flour
1 tbsp baking powder
5 tbsp sugar
1/2 tsp salt
3 tbsp margarine
Ener-G Egg Replacer for one egg
1/2 cup dried cranberries
juice and zest from one large lemon
approzimately 3/4 cup soy milk

Preparation:

Combine the flour, baking powder, half the sugar and the salt. Cut in the
margarine until crumbly.

Mix in the egg replacer, cranberries and lemon juice and lemon zest. Gradually
add the soy milk until a thick dough forms. You may need a little bit more or less
than 3/4 cup.

Place on a lightly floured surface and knead lightly a few times. Roll out to a
3/4 inch thickness and cut into triangles or use a cookie cutter to form circles.
Brush the top of each with a bit of soy milk and sprinkle with a bit of the
remaining sugar.

Bake at 450 degrees for 10-15 minutes until lightly golden brown.
 WHOLE WHEAT BUTTERMILK SCONES
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. raisins and currants mixed
2 c. all-purpose flour (I prefer King Arthur)
1/4 tsp. salt
1 c. buttermilk
2 lg. eggs
2 tbsp. of sugar
4 oz. melted butter

Sift together the flours, baking powder, soda and salt. Add the raisins

and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about

2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add

melted butter and remaining flour and mix well.

Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly

floured surface and cut with a biscuit cutter or glass about 2 1/4 inches

in diameter.

Bake scones on lightly greased baking sheet for 15 minutes at 350

degrees.

Split and serve warm with butter and jam or honey. Great with a hot cup of

tea! Freeze well. Makes about 20 scones.