These “buttery” scones have no dairy products in them at all. They are moist but have the perfect crumb. The original recipe suggests the addition of either chocolate chips, cinnamon chips, or crystallized ginger. I went with the ginger and it was a great choice. These golden beauties say autumn with every bite, and taste especially good warm out of the oven.
Harvest pumpkin scones (my nondairy version)
2 3/4 cups AP flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold margarine
1/2 cup minced crystallized ginger
2/3 cup canned pumpkin
2 large eggs
1/4 cup almond milk
coarse white sparkling sugar, for topping (I didn’t have any on hand – just used granular sugar)
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the margarine just until the mixture is unevenly crumbly; it’s OK for some larger chunks of margarine to remain unincorporated. Stir in the minced ginger.
In a separate bowl, whisk together the pumpkin and eggs til smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment .
Scrape the dough onto the floured parchment, and divide it in half. Round each half into a 6″ circle. Each circle should be about 3/4″ thick Brush each circle with a little almond milk, and sprinkle with sugar.
Using a knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
Bake the scones for 22 – 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
Remove the scones from the oven and serve warm. Wrap any leftovers airtight and store at room temperature. Makes 12 scones.