Pumpkin Scones - Students Go Vegan Cookbook by Carole Raymond - p. 92

1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. cornmeal
2 tsp. baking powder
1/4 tsp. salt
1/2 c. dried cranberries or raisins (or, for all you fellow chocoholics, chocolate chips!)
3/4 c. canned pumpkin
3/4 c. soy milk
1/4 c. vegetable oil
1/4 c. pure maple syrup

Preheat oven to 450.  Line a baking sheet with parchment paper.  In a large bowl, combine the flours, cornmeal, baking powder, and salt.  Combine dry ingredients well.  Stir in the chocolate chips.

In a medium bowl, combine the pumpkin, soy milk, oil, and maple syrup.  Add the pumpkin mixture to the flour mixture, stirring just to combine.  Do not overmix or the scones will be tough.  Drop the batter by 1/4 c. onto baking sheet, 1-inch apart.  Bake for 12-15 minutes, until lightly browned on top.

Crib notes:  The scones were not too sweet and not too pumpkiny.  The scones were not a disaster nor incredibly delicious...they were tasty, just not a memorable experimentation - they were simply take-it-or-leave it.