Pumpkin Scones

Ingredients (makes 8) | Vegan

  • 175 g plain flour, plus extra for dusting

  • 3 teaspoon baking powder

  • 1 teaspoon ground cinnamon*

  • 50 g dairy-free butter/margarine

  • 100 g pumpkin or squash, cooked and mashed

  • 2-3 tablespoon dairy free milk

  • 100 g sultanas optional*

See notes for possible ingredient substitutions.

Instructions

  1. Preheat the oven to 180°C (fan)/200°C and line a baking tray with non-stick baking paper (or grease well).

  2. Sift 175g flour, 3tsp baking powder and 1tsp ground cinnamon together, and mix well.

  3. Rub 50g dairy free butter into the flour mixture with your fingertips until it reaches a breadcrumb-like consistency.

  4. Stir through 100g cooked and mashed pumpkin/squash.

  5. Add 2-3 tablespoon milk, a little at a time, stirring, until you have a rough dough.

  6. Mix in 100g sultanas if using.

  7. Lightly dust a work surface with flour and pat or roll out your dough to a thickness of 2.5cm (1 inch).

  8. Cut into rounds using a pastry cutter (or the rim of a glass also works).

  9. Bake in the pre-heated oven for 12-15 minutes until well risen and golden brown.

Notes

For a savoury version, omit the sultanas and cinnamon and replace with 1tbsp nutritional yeast, salt and pepper, and herbs/seasonings e.g. thyme, paprika.