Pumpkin-Cranberry Scones

[Guest guest]

* Exported from MasterCook *

 

Pumpkin-Cranberry Scones

 

Recipe By :Isa Chandra Moskowitz & Terry Hope Romero

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups all-purpose flour

1 cup whole wheat pastry flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 1/4 teaspoons salt

1/2 cup margarine -- nonhydrogenated vegan cold

3/4 cup soy creamer -- or rice milk

4 teaspoons flax seeds -- ground

1 1/2 cups pumpkin puree

3 Tablespoons molasses

1 Tablespoon lemon zest -- freshly grated

1 cup fresh cranberries -- coarsely chopped

3 Tablespoons pumpkin seeds -- shelled, for garnish

 

Preheat oven to 350 degrees F and lightly grease two baking sheets.

 

In a large bowl, sift together all purpose flour, pastry flour, baking powder,

baking soda, sugar, cinnamon, ginger, cardamon, cloves, nutmeg and salt. Chop

the margarine into chunks, toss in the flour mixture, and cut into the flour

with a pastry cutter or a heavy fork until the mixture looks slightly crumbly.

 

In a medium-size bowl, whisk together the ground flaxseeds and soy creamer. Add

the pumpkin puree, molasses, and lemon zest, and stir until completely

incorporated.

 

Make a well in the flour mixture. Fold in the pumpkin mixture, then add the

cranberries. Stir until a soft dough forms; take care not to overmix.

 

Divide the dough into two portions. Place each on a separate baking sheet and

flatten into a large circle just over 1 " thick. With a large sharp knife, cut

each round all the way through into 6 to 8 wedges. Brush the tops of the rounds

with soy creamer and press 1 Tablespoon of the pumpkin seeds onto each scone.

 

Bake for 30-34 minutes until a sharp knife inserted into the center comes out

clean and the edges are lightly browned. If less moist scones are desired, go

for the longer baking time. Let cook for 10 minutes before reslicing into

wedges. Transfer from the baking sheet to wire racks to complete cooling.

 

Source:

" Veganomigon "

Copyright:

" 2007 Marlowe & Company NY "

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Per Serving (excluding unknown items): 301 Calories; 8g Fat (24.9% calories from

fat); 4g Protein; 54g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 583mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

[Guest guest]

, " Charlie Chan-Rohrback "

<cchan0625 wrote:

>

>

>

> * Exported from MasterCook *

>

> Pumpkin-Cranberry Scones

>

>Thank you so much! My daughter will be so pleased. And I'll get

some of the scones, too!

 

Thanks again!

Deb in Idaho