Ginger Pumpkin Scones

OK, so I found a recipe that was supposed to be just exactly like those yummy (but not vegan) Pumpkin Scones that Starbucks sells... I used to be in love with those things. Well, the recipe wasn't all that great, so I messed it all around and made them much better (if I do say so myself) AND made them vegan.

My family LOVES them. Then I posted them over at VeggieBoards and got a good reception there as well, so I thought I'd post them for you fine fellow-bloggers too.

Yes, LOTS of ginger in these. But I'm a fan. And it's good for you!

PUMPKIN SCONES

1/2 cup sugar

3 1/2 cups flour (I use 1/2 white, so shoot me!)

2 tsp baking powder

1/2 tsp baking soda

2 tsp ginger powder

2 Tbsp. finely minced candied ginger

1 Tbsp. finely shredded/grated fresh ginger root

1/4 tsp cinnamon

1/4 cup margarine

2 TB. coconut oil

2 cups pureed pumpkin (fresh or canned, either is fine).

In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and dry ginger and cinnamon).

Cut in margarine and coconut oil, adding a bit at a time until mixed. Add pumpkin and candied and fresh ginger and combine well.

On a lightly floured surface, knead dough a few times, pushing it into two corcles, a few inches thick.

Cut each circle into 5 or so fat triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.(Not that it matters if they're even.)

Bake at 425 degrees for 12-15 minutes, or until done.

I usually sprinkle the tops with sugar before baking, or drizzle with an orange glaze or something if I'm feeling all Martha Stewart-y.