Perfect topped with jam with tea in the afternoon, or toasted in the morning with vegan margarine for a wintry warmer-upper. Try one also with a hearty soup in place of bread or soup muffins. Feel free to fold in cranberries as well for added colour and flavour!

You’ll need:
1 tablespoon vegan margarine
1/2 cup sugar
egg replacer to equal one egg (we recommend flax seed and water)
2 cup flour, self-raising
1 cup pumpkin puree
1/8 teaspoon salt

The directions:
Preheat oven to 425 F. Grease a scone tray or baking tray. Cream together the margarine and sugar until light and fluffy. Add egg replacer and beat well. Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake until well risen and golden on top, about 15 minutes.

source: www.pastrywiz.com