Vegan Pumpkin Scones

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 (to keep it vegan). 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

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.
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 Cinnamon Butter.