A miracle has happened in these past few weeks: I have become a morning person.
I used to be that person that called getting up any time before 10am "early," but now here I am, up and at 'em at 7am every day. I've found that it makes me more productive. Not only do I get to see the sun rise, but I finally have time in my day to read books for fun, journal a bit, write more blog posts, and bake scones!
Even if you are not a morning person, the promise of these delicious and crumbly scones might just get you to roll out of bed.
Golden Pumpkin Scones (adapted from Students Go Vegan Cookbook)
Makes about 8 medium scones
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
3/4 cup canned pumpkin (or fresh pureed)
3/4 cup soy milk
1/4 cup vegetable oil
1/4 cup brown sugar, plus a little extra for sprinkling
1. Preheat your oven to 450º and lightly oil a baking sheet.
2. In a large bowl, add the flour, cornmeal, baking powder, salt and stir well. In a medium bowl, whisk together the pumpkin, soy milk, oil and brown sugar.
3. Add the wet into the dry and mix until just combined. Plop the batter onto the baking sheet in 8 equal dollops. Bake for about 12-15 minutes or until the tops begin to brown.
Not only are these perfect for breakfast, but they would be amazing alongside a bowl of my pumpkin and black bean chili, or any other soup you like :)