Devour these dreamy pumpkin scones with our delectable roasted almond & maple cinnamon butter.
Prep: 20 mins | Cook: 30-40 mins | Serves: 8
Everyone needs a reliable scone recipe, and vegans, this one’s for you. Tried and tested, every batch comes out of the oven light, flaky, and full of flavour. Whip them up and invite your friends over for a cosy morning of scones and tea, or take them to your next picnic.
We recommended using cooked fresh pumpkin and plenty of cinnamon and nutmeg to create a fragrant aroma that fills the room. Serve with our Roasted Almond & Maple Cinnamon Butter for a dairy-free alternative to traditional butter, jam, and cream.
If you prefer your treats on the sweeter side, feel free to add a quarter cup of honey or maple syrup. The recipe can be adjusted for celiacs or gluten intolerances. Simply substitute your favourite self-raising gluten-free flour. Mixes with maize, tapioca, rice flour, xanthan gum and baking powder tend to work best for GF scones.
Tip: Scones can be made 8 hours ahead. Let cool completely and store in an airtight container at room temperature