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.
Ingredients
- 175 g wholemeal or plain wheat flour plus extra for dusting
- 3 teaspoon baking powder
- 1 teaspoon ground cinnamon*
- 50 g dairy free spread
- 100 g butternut squash or pumpkin purée
- 2-3 tablespoon dairy free milk
- 100 g sultanas optional*
Instructions
- 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 teaspoon baking powder and 1 teaspoon 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 tablespoon 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.
Notes
- Omit for savoury version and replace with 1 tablespoon nutritional yeast and salt and pepper.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 161kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 206mgPotassium: 151mgFiber: 2gSugar: 8gVitamin A: 2200IUVitamin C: 1mgCalcium: 110mgIron: 2mg
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