This is an adaptation of a great recipe I found here.
I didn’t include the glaze from the original recipe. I thought some plum jam or raspberry preserves would make a better foil.
2 cups whole wheat pastry flour
3 tablespoons brown sugar (this is down from 1/3 cup in original recipe)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup almond milk
2 teaspoons lemon juice
1/2 cup pumpkin puree
4 tablespoons rolled oats, soaked in 4 tablespoons water (I added this to make them moister)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl mix together the flour, sugar, cinnamon, ginger, cloves, nutmeg, salt, and baking powder.
In a 2-cup Pyrex measuring cup mix the almond milk with the lemon juice. Stir in the pumpkin puree and soaked oats.
Add the wet mixture to the dry mixture and stir to combine. Nudge the dough out onto a floured countertop and pat into a circle about 9 inches in diameter. Cut into 8 wedges. Place each wedge onto the parchment-lined baking sheet. Bake for 15 minutes. Let cool for about 5 minutes before transferring them to a cooling rack.
Nini Girl hosts a great You Tube site with tutorials of vegan, low-fat cooking. She also made these pumpkin scones:
This is the first time I made these. I can see this recipe would make a great foundation for, say, apple cinnamon scones (applesauce instead of pumpkin) or maybe orange cranberry scones, or maple pecan, or…
Update: I found the hardest part was transferring the wet, floppy wedges onto the baking sheet. For me it was a sticky, stressful mess. I fixed that by nudging the dough out onto a piece of parchment and, after scoring the wedges (see Nini Girl’s video), using scissors to cut out each wedge and place it onto the cooking sheet. It worked great.