Pumpkin Scones

You can vary the seasoning of these--try using an equal amount of sage in place of the rosemary, or a little cinnamon or ginger.
These scones are nice and moist, and will still be good the next day.

Yield:8-12 scones, depending on how you cut them

1 1/2C all-purpose flour [Picture of a plate of orange scones]
2T wheat germ
1 1/2t baking powder
1/2t salt
2t sugar
2t minced fresh rosemary
1/4C / 2 oz margarine
3/4C pureed pumpkin or other winter squash
1/4C + 2T soy milk soured with 1 t lemon juice
  1. Preheat oven to 400F/205C
  2. In a big bowl, mix together the flour, wheat germ, baking powder, salt, sugar, and rosemary. Rub in the margarine till the mixture looks like fine crumbs.
  3. Add the pumpkin and milk and mix, and mix, adding more milk if needed, till you get a soft, non-sticky dough.
  4. On a floured board, roll the dough out to 2cm (3/4") thick. Cut, either with a round biscuit cutter or into squares or farls.
  5. Put the scones on a baking sheet and bake for about 15 minutes, until the bottoms are browned.