Ever find yourself with lots of extra canned pumpkin in your pantry because you over-bought for Thanksgiving? I did, so I googled “vegan pumpkin” and scanned some recipes until I found one with very basic ingredients. I had never made scones before, but I figured it was worth a shot when I found this recipe on the “Cookie + Kate” website via the Running on Real Food website. I left out the pecans, and I skipped the glaze. I used soy milk, instead of almond milk, and I used Earth’s Balance vegan buttery sticks instead of coconut oil. I used my hands to knead the dough, and I did not need to add any liquid because of the moisture in the canned pumpkin (I used organic canned pumpkin). I also cut a few of the scones in half before baking because they seemed rather large…and then, of course, I could justify eating two instead of just one! These scones have a wonderful texture and a slight pumpkin flavor so that they are not too overpowering. A delightful treat in the wintertime. My guess is that they will pair well with ginger tea. I guess I’ll have to eat another one to find out! Trust your tastebuds, and maybe try adding some vegan chocolate chips sometime. I also might try sprinkling some sugar and cinnamon over the scones before I bake them the next time. Everyone in my house enjoyed them, from my eat-everything 14-month old to my picky 4-year old. Bon Appetit!