According to my friend, Anita, who immigrated from England to the US as a young nurse, proper English scones are not hard and triangular in shape, but soft and round and oftentimes served with a light dinner of soup. 

Today was a “homemade soup” day with temps in the mid-30s. So I found a pumpkin scone recipe online, substituted in a few healthful ingredients, and patted it down on a round stone - like one big biscuit - and then served it cut into wedges. Delicious with homemade chicken noodle soup! 

1. Preheat oven to 425 degrees. Lightly spray a baking stone with olive oil spray. 

2. In a large bowl, combine:

2¼ cups whole wheat pastry flour

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

½ tsp salt

3. Using a pastry knife or food processor, cut into the dry ingredients until mixture is crumbly:

6 Tbsp cold Earth Balance buttery sticks 

4. In a separate bowl, whisk together:

2 large eggs

½ cup Fruit Sweet (I've also used Blue Agave sweetener)

1 cup canned pumpkin

5. Stir wet ingredients into dry ingredients and then fold in:

1 cup raisins

6. Shape dough into a ball, and pat out onto the baking stone to a 1-inch thickness, using additional flour to handle the dough with ease.  

7. Bake for 16-20 minutes, until top is toasty brown (do not over-bake). Allow to cool and cut into 6 wedges. Serve warm.