Vegan Pumpkin Scones

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We all love a good old pumpkin scone. Veganising this classic recipe was easy to do as scones usually consist of flour, butter and sugar. These vegan pumpkin scones quick to make and I recommend eating them straight out of the oven with some vegan butter and hot tea. Here are my top tips for making great scones

1. Don’t use a food processor to make your scones, it will make them really tough and dry. Always use your hands or a pastry cutter to mix the ingredients together.
2. Use cold butter. It will help your scones rise.
3. Pre-heat your oven to the correct temperature before you put your scones in.
4. Pop your vegan scones in the fridge for 10 minutes before you put them into the oven. This also helps with making your scones rise.
5. You can make your scones ahead of time and freeze your dough. But allow defrosting naturally. Don’t microwave.
6. Vegan buttermilk works wonders in plain scones. You can make your own by mixing 1 cup of soy milk with 1 tbs white vinegar.
7. You will know that your scones are ready to come out of the oven when you tap the top and it makes a hollow sound.

This recipe was also featured in Tenderly Mag.

I also have a recipe for Chocolate Chip Scones here

Vegan Pumpkin Scones

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★★★★★

5 from 3 reviews

• Total Time: 27 minutes
• Yield: 12 scones 1x

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Ingredients

Units USM Scale 1x2x3x

• 3 + 1/3 cups plain all purpose flour (plus extra)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup vegan white sugar
• 2 tsp ginger powder
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/2 cup vegan butter or margarine (cubed and cold)
• 1 + 3/4 cups butternut pumpkin (cooked & pureed)
• 1/2 tsp vanilla extract

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Instructions

1. In a large mixing bowl mix flour, baking soda, baking powder, sugar, spices, together with a whisk
2. Add the cold cubed butter to the flour and use either a pastry cutter or your hands to rub the butter into the flour until its flaky and crumbly. Try and do this step quickly, so the butter doesn’t heat up.
3. Add pumpkin and vanilla to the flour and gently mix together with hands until it becomes a dough. Don’t over knead it, only until it just comes together and they should still be dregs of flour around the edges.
4. Flour a clean surface and tip dough out onto the surface.
5. Gently push the dough into a flat circle around one inch thick.
6. Using a 6CM cookie cutter, cut out scones and place on a greased baking tray. You can bake them separately for a crispy outside or together to retain more moisture.
7. Place scones in the fridge for 10 mins to chill. This will help the scones rise.
8. Preheat oven to 410F/210C and bake scones for 15–17 mins until the centres are light and fluffy.

• Prep Time: 10 minutes
• Cook Time: 17 minutes

Keywords: pumpkin, scone, vegan

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