Vegan Pumpkin Scones
Scones are such a simple yet classic morning tea snack, that always give me a sense of comfort and warmth. They're especially comforting at the moment, when most of us are isolated from friends and stuck indoors. My Vegan Pumpkin Scones can be made gluten free (sub the regular flour for gluten free) and sugar free (choose sweetener instead of sugar), or however you like them. They're soft on the inside and crunchy on the outside like so many great baked goods, freeze well and make a great excuse to use up that extra pumpkin! Serve with jam, vegan butter and vegan cream.
- 385g self-raising flour (or gluten free self-raising flour for a gluten free option)
- 50g baking sweetener for a sugar free option or 100g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 100g vegan butter
- 225g mashed pumpkin
- 220ml soy milk
- 2 tbs caster sugar, optional
- Preheat oven to approximately 190 degrees Celsius and line a baking tray with baking paper.
- Place flour, sweetener or sugar, baking powder and salt in a large bowl and mix to combine.
- Add butter, and crumb together with the flour mixture using your hands or a fork until the mixture resembles thick breadcrumbs.
- Add pumpkin and milk, and mix until a dough is just formed.
- With wet hands, roll the dough into approximately 14 balls and place on prepared tray (if you want a more traditional scone, roll mixture onto a floured surface and use a round cutter to divide into pieces).
- Sprinkle with caster sugar if desired, then bake in the oven for approximately 20 minutes or until scones are brown and hard to the touch on the outside, but bounce back when pressed.
- Serve warm or at room temperature, with vegan cream, vegan butter and jam.