Vegan pumpkin scones with currants and pecans
POSTED ON December 2, 2010
freshly baked scone
Ever since the beginning of fall I have been craving a good scone, one that’s naturally sweet, light and buttery to accompany a good, hot cup of tea. You can enjoy the scones here without jam and cream or butter. They are what I call American style scones. American scones usually have fruit and/or nuts stirred into the batter and are best eaten plain, very different from the whole wheat version of my grandmother’s scones that I made last fall.
The butternut squash adds a nice golden color to the dough and you’ll find that the spices fill your kitchen with a welcome warming aroma. If you can, put the kettle on when you remove the scones from the oven, make a pot of tea and enjoy them in the warm afternoon sun.
ginger, cinnamon and nutmeg with pecans
stirring in the pecans and currants
view from above
side view
ready
Vegan pumpkin scones with currants and pecans
½ cup extra virgin olive oil
1/3 cup raw pecans
3 tablespoons currants, soaked in boiling water for 10 minutes
2 tablespoons soymilk
1 teaspoon lemon juice
2 cups whole spelt flour, plus more for dusting the counter
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon dry ginger powder
1/4 teaspoon freshly grated nutmeg
½ cup maple sugar or rapadura
½ teaspoon sea salt
½ cup mashed steamed winter squash
1 tablespoon maple syrup
Place olive oil in the freezer, for about half an hour.
Pre heat oven to 350 degrees Fahrenheit.
Spread pecans on a baking tray and toast for 6 minutes, remove from oven and roughly chop or crush and set aside.
Drain currants and set aside.
Combine soymilk with lemon juice, stir and allow to sit for a minute or until it thickens and curdles.
Sift flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a mixing bowl. Stir in rapadura and salt and mix well. Scrape olive oil into flour mixture and use you finger tips to combine. Mash squash with maple syrup and add to the flour mixture. Add pecans, currants and soymilk mixture, then gently stir to combine.
Transfer dough to a flour dusted counter top. Lightly dust your hands and the top of dough and gently press down, creating a 6 inch disc. Cut into 8 wedges and use a spatula to transfer them to a parchment lined baking tray, placing them at least 2 inches apart.
Bake for 15 minutes, remove from oven and allow to cool a few minutes before eating.
Makes 8 medium-large scones.
POSTED IN Baked Goods
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whoa those look awesome! i wonder if they can be made gluten free..
Scones looks amazing!!
Really, really wonderful!
Love the look of these and the spicy factor, I’m always on the lookout for good scone recipes, although I’m generally pretty awful at making them!
Amy, love this recipe. I always feel healthier just by visiting your blog – always an inspiration!
I got up early to bake these the morning of Robyn and Damien’s wedding. All of their family were staying in the house and some of them are vegan. It was a beautiful way to start a day filled with love. They were so popular I made them again a day later. Thanks Amy! xx
These look delicious!
Any thoughts on replacing the spelt flour with some other ancient grain flour, like amaranth or buckwheat? Do you think it would still work and taste good?
You could add in a little of either of those, but if you replace it all it will be heavy and dense.
Let me know how you go!
High 5 Amy!
Done with sweet potatoe and ginger replaced by cloves and soy milk mixture by flaxseed + water… Utterly delicious!
Thanks for sharing!
Hi Cllementine!
Thank you! Sounds like a delicious substitution….you’ve reminded me of how much I love these scones!
Amy x