I've been seeing a bunch of pumpkin recipes on Vingle. An addition to the baking family - Pumpkin Sage Scones. Easily a vegan-friendly dessert with a few adjustments! Ingredients: ¾ cup non-dairy milk 1 TBSP vinegar 4¼ cups flour ½ cup sugar 1 TBSP baking powder ¾ tsp baking soda 1 tsp kosher salt 1½ tsp pumpkin pie spice ¼ cup packed fresh sage leaves, chiffonade (thin strips) 10 TBSP cold vegetable shortening (or vegan butter), cut into small pieces 1 cup pumpkin puree (not pumpkin pie filling) Instructions: 1. Combine the non-dairy milk and the vinegar together and set aside. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and sage. 3. Add the shortening and use a pastry blender or a fork to cut it into the dry ingredients until it is the consistency of peas. 4. Make a well in the center of the flour mixture and add in the pumpkin puree and non-dairy milk/vinegar mixture. 5. Stir together just until combined. Knead the dough over itself in the bowl about 4 times. 6. Refrigerate for about 1 hour. 7. Preheat oven to 400ºF. 8. Flour a clean work surface and pat out the dough to ¾" thick. You can cut out with a circular cutter, or cut into squares or triangles. 9. Place in a greased cake pan or cookie sheet and bake for 16-18 minutes. Do not open the door to check on them for at least the first 8 minutes or you will release the steam and they will not rise as high. 10. Serve with cherry jam (if desired).