Pumpkin scones

Confession time: I've never eaten a scone before. So, as you can imagine, creating this recipe was one of the hardest (and most frustrating) things I've ever done. I think I made, ohh, at least ten batches. At least. Each time they came out of the oven, I'd let them cool then immideately take one to the in-house taste tester. At least ten times, they were rejected. And all I was going off of was They're kind of like a biscuit, but not. More dense than a biscuit; crumbly, kind of. Which prompted me to read the entire Wikipedia on scones. Did you know that, in the UK, scone is pronounced skon (rhymes with John). Naturally, I went around calling them skons for at least a week after I learned that bit of information.

I don't care much for finicky recipes, but I'm sad to admit that this recipe is very, very finicky. Make one wrong move and you'll probably have to send the dough out with the trash. Just make sure you measure the ingredients carefully and, whatever you do, do not overwork the dough. I mean it. If you come to me crying becuase your scones turned out flat, I'm not going to feel the least bit sorry for you. I promise I have a heart, but growing up with five brothers can harden you like that. Growing up with five brother has been my excuse for everything lately. Have you noticed?

PUMPKIN SCONES

1 c. unbleached flour 1 c. whole wheat flour 1/3 c. cane sugar 1 1/4 tsp pumpkin pie spice 1/2 tsp fine sea salt 1 tsp baking powder

1/4 c. vegan butter 1/3 c. pumpkin puree 1/2 tsp unsulphured molasses 2 tbsp vegan sour cream 1/3 c. almond milk

Preheat oven to 375˚F. In a large bowl, whisk together the flours, sugar, pumpkin pie spice, salt and baking powder. Cut in the butter until the mixture resembles coarse meal; set aside. In a small bowl, stir together the pumpkin puree, molasses and vegan sour cream, then whisk in the milk. Create a well in the center of the flour mixture and pour in the pumpkin mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. If the dough is too wet, add additional flour 1 tablespoon at a time.

Line a flat surface with parchment paper and sprinkle lightly with flour. Divide the dough in half and pat one half into a circle about one inch thick. Using a sharp knife, cut the dough into eight triangular segments. Transfer the dough, and parchment paper, to a large baking sheet. If desired, lightly brush each scone with melted butter and sprinkle with vanilla sugar. Bake at 375˚F for 18-20 minutes, or until golden. Transfer to cooling rack then store in an air tight container for up to three days. You can either freeze the second half of the dough for up to one week, or bake it immideately.

Yield: 16 mini-scones