4 cups whole wheat flour
½ cup sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
½ cup Earth Balance margarine
1 cup pumpkin purée (fresh pumpkins from Lone Oak Ranch)
¼ – ½ cup soy creamer (use less if using fresh pumpkin purée, add more if using canned pumpkin)
Glaze:
1 cup icing sugar
2 tablespoons maple syrup
1-2 tablespoons soy creamer
Drizzle:
1 cup icing sugar
2 tablespoons soy creamer
¼ teaspoon ground cinnamon
Pinch each of ginger and nutmeg
Preheat oven to 425 degrees.
In a large bowl, mix flour, sugar, baking powder, spices and salt. Use a pastry blender to add in Earth Balance until thoroughly mixed. In another large bowl, whisk together pumpkin and soy creamer.
Add combined dry ingredients to pumpkin mixture. Mix, then form into 2 balls of dough. Pat out one ball of dough onto a lightly floured surface and form it into a 10-inch circle. Use pizza wheel to cut dough into six wedges. Transfer wedges to a parchment paper-lined baking sheet. Repeat with second ball of dough.
Bake until golden for 15 minutes. Transfer baked scones to a wire rack to cool, with parchment or wax paper underneath to catch drips.
While scones cool, prepare glaze. Mix until smooth. Spread about 1 tablespoon of glaze on each scone as it cools. Prepare drizzle mixture, and use a fork to drizzle each scone decoratively.
Makes 12 scones.