Vegan Pumpkin Scones
Pumpkin scones have been a thing in Australia since the turn of last century. These ones are especially good as they are egg-free, dairy-free and fun to make! Serve with your favourite jam, vegan butter and cream. Recipe by Compassion Cooks.
Serves 27 | Prep time: 15 mins | Cooking time: 20 mins
INGREDIENTS
- 1kg/35oz self-raising flour
- 1/2 cup caster sugar (use more or less depending on how sweet you’d like them)
- pinch of salt
- 3 tsp cinnamon powder
- 1/3 cup cranberries (can also use sultanas or raisins)
- 1 cup steamed pumpkin (abt 240g/8.5oz)
- 300-350ml/10.1-11.8fl oz vegan cream (e.g. Oatly Creamy Oat)
- 250ml/8.5 fl oz lemonade (open new bottle so that it’s fizzy)
METHOD
- Cut pumpkin into cubes and steam. Allow to cool.
- Prepare baking trays with baking paper. Preheat oven to 250C/482F.
- Sift the flour in a large bowl and combine all dry ingredients (flour, sugar, cinnamon, salt, cranberries).
- In a measuring jug, place the steamed pumpkin and vegan cream, mix together mashing the pumpkin and ensure they combine to measure up to 600ml/20fl oz.
- Make a well in the dry ingredients. Pour in the pumpkin/cream mix and lemonade. Stir with a knife or spatula until just barely combined.
- Turn out onto a floured surface and use floured hands to pat into shape. Creating round shapes about 7cm/2.75in diameter will yield 27 scones.
- Place the scones onto baking trays, lower oven temperature to 220C/425F and bake scones for 15 to 20 minutes, or until the smell of scones permeates the kitchen.
- Serve with jam, vegan butter and cream, and tea. Enjoy!
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