Plant Powered Pumpkin Scones

Not that you need any excuses to devour these dreamy pumpkin scones, but you should know, they are delectable with our roasted almond & maple butter.

 

Prep: 20 mins | Cook: 30-40 mins | Serves: 8

Everyone needs a reliable scone recipe, and vegans, this one’s for you. When these tried-and-tested scones come out of the oven, they’re always a hit — light and flaky and full of flavour. Whip up a batch and invite your friends over for a cosy winter morning of scones and tea.

Be sure to use cooked fresh pumpkin and plenty of cinnamon and nutmeg so that a wonderful cosy aroma fills your kitchen and hits your guests lips when they take a bite. If you prefer your treats on the sweeter side, add a 1/4 cup of honey.

Easily adjust for celiacs by substituting your favourite gluten-free flour blend. Just be sure to choose a self-raising variety. And last but not least, instead of serving with traditional jam and cream, try our Roasted Almond & Maple Butter for a dairy-free, refined-sugar-free option. It’s utterly irresistible.

Tip: Scones can be made 8 hours ahead. Let cool completely and store in an airtight container at room temperature

Ingredients

  • 4 cups self-raising flour
  • 1/2 cup cooked pumpkin puree, cold
  • 1 cup Almo Milk 
  • 1/3 cup olive oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp cumin seeds or pumpkin seeds, to sprinkle before baking
  • Extra Almo Milk, to brush scones before baking

Method

  1. Preheat oven to 200°C and line a baking tray with parchment paper.
  2. Sift flour, cinnamon, and nutmeg into a large mixing bowl and whisk to combine.
  3. Gently fold through pumpkin puree, olive oil and Almo Milk. Be careful not to over mix the dough.
  4. Turn dough onto a floured surface; fold 4-5 times, until the dough just comes together. Shape into a 3cm-thick circle and transfer to the parchment-lined baking tray.
  5. Score the dough into eight even pieces, just as you were slicing a pizza but only two-thirds deep. Brush the scones with additional Almo Milk and sprinkle with cumin or pumpkin seeds. 
  6. Bake until golden brown, about 30-40 minutes. Transfer to a wire rack and serve warm or at room temperature with Roasted Almond & Maple Butter