Try these vegan pumpkin scones fresh from the oven and you’ll be going back for more immediately! With a hint of spice, these delicious and healthy scones are not to be missed. Can be made savoury if preferred.
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It’s been a bumper year for pumpkin and squash recipes here on Sneaky Veg.
Over the last few weeks I’ve published new recipes for:
- butternut squash pancakes
- healthy pumpkin muffins
- Thai butternut squash curry
- Caribbean coconut traybake with banana and butternut squash
I think I’ve proved to the world that I love pumpkin, that you can make delicious vegan food using pumpkin or squash and that it’s a really versatile vegetable.
Although strictly speaking pumpkin is actually a fruit. Confusing!
These vegan pumpkin muffins are one of my favourite new pumpkin recipes and the kids certainly agreed. I tested a sweet and savoury version. The sweet was their preferred one – no surprises there! But I thought the savoury one was great too.
How difficult are pumpkin scones to make?
These pumpkin scones are easy to make.
The first step is to rub the flour and dairy free spread together with your finger tips until you have the consistency of breadcrumbs. If you prefer you can do this with a food processor*. However, I find that with dairy free spread (as opposed to butter) it works better with my finger tips.
After this stage it’s simply a case of mixing together the rest of the ingredients into a dough, rolling out and cutting into scone shapes before baking.
What should you serve with pumpkin scones?
I think that these vegan scones are delicious served with just a little dairy free spread. When they’re warm they are delicious on their own too.
However, you may like to serve the sweet version with some:
- crème fraîche (Oatly do a great vegan version)
- peanut butter
- fruit compote.
The savoury version goes well with:
- cream cheese
- vegan cheese eg cashew cheese
What ingredients do you need to make pumpkin scones?
You need the following ingredients to make the sweet version of these scones:
- wholemeal flour (or plain)
- baking powder
- dairy free spread
- butternut squash or pumpkin puree (tinned or homemade)
- dairy free milk
- ground cinnamon
- sultanas, optional (the ones in the photographs are sultana-free)
How do you make these pumpkin scones savoury instead of sweet?
Follow the recipe below but leave out the sultanas and the ground cinnamon.
You can add 1 tbsp nutritional yeast* if you like to give the scones a slightly cheesy, savoury flavour. This is optional however. Salt and pepper is also a good addition to your savoury scones.
Do you need any special equipment to make them?
You will need the following equipment to make these healthy pumpkin scones:
Pin vegan pumpkin scones for later
How do you make vegan pumpkin scones?
Vegan pumpkin scones
- 175 g wholemeal or plain wheat flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp ground cinnamon*
- 50 g dairy free spread
- 100 g butternut squash or pumpkin purée
- 2-3 tbsp dairy free milk
- 100 g sultanas optional*
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Line a baking tray with non-stick baking paper or grease well.
Sift 175g wholemeal flour, 3 tsp baking powder and 1 tsp ground cinnamon together. Mix well to ensure that the baking powder is well distributed.
Rub 50g dairy free spread into the flour mixture with your finger tips until you have the consistency of breadcrumbs.
Stir through 100g pumpkin purée.
Add 2-3 tbsp milk, a little at a time, stirring, until you have a rough dough.
Mix in 100g sultanas if using.
Lightly dust a work surface with flour and pat or roll out your dough until it has a thickness of 2.5cm (1 inch). Any thinner and your scones will be too flat.
Cut into rounds using a pastry cutter or shape with your hands and place on your prepared baking tray.
Bake in the pre-heated oven for 12-15 minutes until well risen and golden brown.
*omit for savoury version and replace with 1 tbsp nutritional yeast and salt and pepper.
Have you tried this recipe?
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