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 [Vegan]
- 4 cups self-raising flour (add more or less depending on the consistency of your mixture)
- 1 cup mashed pumpkin
- 55g vegan butter
- ½ cup sugar
- 1 tsp vegan egg replacer
- ½ cup soy milk
- 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.
- Preheat your oven to about 180 degrees Celsius.
- Mix the sugar and margarine together, softening the margarine first if it’s very hard, then stir in the pumpkin mash and No Egg.
- 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.
- 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.
- 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.
- Slice in half and devour while warm.