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+ servings
vegan pumpkin and raisin scones on board with butter in background

Vegan pumpkin scones

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Course Snack
Cuisine British, Vegan
Servings 8


  • 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.
Keyword vegan pumpkin scones
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