Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
single
Food Monster

Pumpkin Scones

A few months back two of our dearest friends came to visit bearing a big, ripe pumpkin as a gift. We immediately wanted to reward their generosity by cooking up something super scrumptious but the internet gods couldn’t provide us with a suitable vegan scone recipe. So we went ahead and made one up ourselves. I think we were all secretly surprised at how beautifully they turned out.

We slathered our pumpkin scones with vegan margarine and natural strawberry jam, washed them down with fresh fruit juice and toasted our bodies in the warm morning sunlight. Bliss.

Pumpkin Scones

This Recipe is :

Dairy FreeVegan

Ingredients

  • 4 cups self raising flour (add more or less depending on the consistency of your mixture)
  • 1 cup mashed pumpkin
  • 55g vegan margarine
  • ½ cup sugar
  • 1 tsp natural egg replacer such as No Egg
  • ½ cup soy milk

Preparation

  1. Chop the pumpkin into small cubes then boil or steam the pieces until soft and give it all a good mash. You might want to pop the mash in a sieve or flour sifter to press out the excess water.
  2. Preheat your oven to about 180 degrees Celsius.
  3. Mix the sugar and margarine together, softening the margarine first if it’s very hard, then stir in the pumpkin mash and No Egg.
  4. Add the soy milk and then slowly add the flour, folding it in and avoiding excessive stirring that will turn your scones into little rocks. Keep adding flour until the mixture turns to dough and isn’t sticky anymore. Get your bare hands involved – it’s messy fun and easier to mix.
  5. Flour a chopping board then halve the dough and lightly knead it. Roll it out with a rolling pin and cut into small circles. We used a little teacup that was handily the perfect size. Repeat with the other half of the dough.
  6. Pop your scones on a tray lined with baking paper and cook for 10 to 15 minutes until they rise and turn slightly golden on top.
  7. Slice in half and devour while warm.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Pumpkin

 

AUTHOR & RECIPE DETAILS


photo

Koren Helbig is an Australian freelance journalist now living it up in Spain. With her sister, Alana, Koren co-writes The Little Green House, a blog dedicated to their shared journey toward a kinder, simpler and more ethical lifestyle. Head on over for rustic vegetarian and vegan recipes, handmade crafty DIYs, vintage finds, musings on travel, and loads more bits and bob that make them smile.


 

 

Browse through recent recipes below:

How to Create 10 Different Healthy Meals From Just 5 Ingredients or Less

How to Create 10 Diffferent Healthy Meals from Just 5 Ingredients

Try These 5 Creative Ways You Haven’t Heard Of to Add More Protein to Your Day

Quinoa-Sweet-Potato-Noodle-Bolognese-With-Toasted-Crushed-Almonds-1058x800

Don’t Skip Breakfast! Here are 5 On-the-Go Easy and Healthy Meals to Take With You

KaleMuffins

Recipes to Make for a Vegan Bridal Shower

The Perfect Vegan Recipes to Make for a Briidal Shower

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Pumpkin Scones”

Sign on with:


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×