Breakfast of VanDerPeanuts

starts off with:

PUMPKIN SCONES

Recipe is my modified version of Jolinda Hackett's posted on About.com - vegetiarian section

3 1/2 cups flour (2 cups white, 1 1/2 cups 9-grain whole wheat)

1/4 cup white flour

1/2 cup sugar (lower to 1/3 or 1/4 cup if using sweet pumpkin)

2 tsp baking powder

1/2 tsp baking soda

2 tsp powdered ginger

1/2 cup non-hydrogenated margarine (or 1/4 margarine & 1/4 applesauce - but do be forewarned that it will be slightly more spongy. If you cook it about 3-5 minutes longer you can slightly counteract the sponginess.)

2 cups pureed pumpkin (i made my own by slicing a pumpkin in half, gutting it, then laying it flesh-side down on a baking pan, pouring about 1/4 cup of water on bottom of pan. Cook until fork can easily puncture skin. Let cool. Or i suppose canned pumpkin would work too.)

1/2 tsp vanilla extract

1/2 tsp nutmeg (nootmuskaat)

1/2 tsp salt

1/2 cup chopped walnuts

Splash lemon juice

In a very large bowl, cut margarine with butter knife into all ingredients except walnuts and 1/4 cup white flour. Knead dough briefly using the 1/4 cup white flour, add walnuts, then knead them in briefly. I kneaded the dough the same bowl so i don't have to clean the counter top.

Lay on parchment paper covered baking sheet. Shape into large circle about 1 1/4 inches thick (3cm). I used the palm of my hands to push it into a circle. First cover your palm in a thin layer of flour so it doesn't stick as much to your palm. Cut into 8-12 pieces, slicing with a knife almost all the way through.

Bake in pre-heated oven at 425 deg. F (215 C) for 15 minutes. Cool briefly on wire rack.

Serve with maple syrup, jam, and various fruit slices. Oh, and don't forget a fresh cup of coffee (french press) or ginger tea.

Enjoy!