Fresh Pumpkin Scones

These hearty Vegan Pumpkin Scones by 365cleaneats are so easy to make and perfect for afternoon tea.



  • 200g bakers flour ⁣or plain flour
  • 2 Tbsp. coconut sugar ⁣
  • 1 tsp baking powder ⁣
  • 1/2 tsp baking soda⁣
  • 1/8 tsp pink salt⁣


  • 60g refined coconut oil or vegan butter (chilled and cut into small pieces) ⁣
  • 1/4 cup (60 ml) soy milk + 1 tsp apple cider vinegar ⁣
  • 100g cooked and mashed butternut squash (scones will rise better if the squash is chilled)⁣


⁣1. Place every dry ingredient in a food processor and process until well combined.⁣

2. Add the cold solid coconut oil and pulse until the mixture resembles sand.⁣

3. Add milk mixture and pumpkin and pulse just until the mixture comes together in clumps.⁣

4. Transfer dough to a lightly floured bench. Fold the dough 4-5 times and roll it out to about 1.5cm thickness. Cut out as many rounds as possible with a 6cm round cutter. Re-roll any offcuts to use up the dough.⁣

5. Preheat oven to 200⁰C. Put the scones in the freezer for 15 minutes as it helps with the rising process. ⁣

6. Bake for 15 minutes until well risen and golden.⁣

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