These scones were an experiment based on my favorite biscuit recipe. They turned out pretty yummy but I’d like to experiment with them more (or you can experiment with them and then tell me about it). I wonder if powdered sugar would work better than the coarsely granulated kind that I used.
Pumpkin Chocolate Chip Scones
2 c flour
1/2 c sugar
3 tsp baking powder
1/8 tsp salt
1/3 cup vegan butter, softened
2 heaping tbsp pumpkin puree
Preheat the oven to 450 (maybe it should be lower actually, I’m not sure).
Mix the flour, sugar, baking powder, and salt.
Blend in the butter and pumpkin.
Add the soy milk very slowly while mixing with your hands or a spatula of some sort (not a mixer, you don’t want to over-mix these). Make sure you don’t make the batter too wet– add just enough soy milk to combine all of the dry ingredients.
Stir in the chocolate chips.
Bake for like 10 minutes or so?
p.s. These are great if you freeze them and then wrap them in aluminum foil and heat them up in the oven or toaster oven. You can have delicious scones for breakfast anytime you want!