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Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Afternoon Tea / PUMPKIN SCONES RECIPE: VEGAN, HEALTHY AND EASY TO MAKE

PUMPKIN SCONES RECIPE: VEGAN, HEALTHY AND EASY TO MAKE

October 3, 2020 by Plant-basedrcp Leave a Comment

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Today I would like to share with you a pumpkin scones recipes. It is very versatile (since it’s a savory scones and there’s cheese in it) because you can have it with a tea or soup. This scones are very addicted that the whole family will crave (and trust nobody will notice that it’s totally vegan). The recipe asking for a pumpkin puree, whether store bought or homemade.

PUMPKIN SCONES STEP-BY-STEP RECIPE VIDEO:

VEGAN PUMPKIN SCONES FLAVOR VARIATIONS

  • Plant-based sour cream and onion: add chopped onions and 1tbsp of sour cream instead of pumpkin and cheese
  • Sun-dried tomatoes and jalapeño: add it instead of pumpkin and cheese. It will give you a feeling of “pizza” flavor.
  • Maple syrup and pecan: if you like to try a sweet version of these recipe.

VEGAN SCONES TIPS 

You can use any plant-based milk as a vegan egg wash substitute (vegan egg wash recipe could be found here). 

I hope you will love this Vegan Pumpkin Scones because it’s: 

Easy to make 

Simple 

and absolutely delicious! 

Other recipes to try: 

Vegan Brownies 

Fig and Cherry scones 

Orange-chocolate loaf 

homemade baking powder

VEGAN PUMPKIN SCONES

Plant-based Recipes
Pumpkin scones are flaky, moist and perfect for any occasion
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 10
Calories 105 kcal

Equipment

  • bowl
  • dough cutter

Ingredients
  

  • 1 tsp baking powder
  • 270 g flour
  • 50 g plant-based cheese
  • 200 g pumpkin puree
  • 1 tbsp plant-based yoghurt
  • 8 tbsp vegan butter (salted)
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 365°.
  • Sift flour (any of your preference: all-purpose, 00, whole wheat or pastry), baking powder and salt.
  • Add pumpkin puree, vegan youghurt and cheese (cubed). 
  • Add cold cubed vegan butter (any of your choice, however, it should be cold-it is very important becasue it will help to get a flaky and moist texture).
  • Lightly knead dough in bowl until it comes together. 
  • Turn out into a surface and fold it. 
  • Cut rectangles in half the lengthwise, then cut each into 5 squares. 
  • Thansfer it to prepared baking sheet. Brush it with plant-based milk of your choice. 
  • Bake until golden brown, 25-30 minutes. Serve warm. 

Notes

©Plant-basedrecipes. Content and photographs are copyright protected. Copying and/or pasting full recipes to any social media is strictly prohibited.

Nutrition

Calories: 105kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 102mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 3113IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Keyword plant-based pumpkin scones, pumpkin scones, savory pumpkin scones, vegan pumpkin scones
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !

 

If you tried these Vegan Pumpkin Scones or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

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Filed Under: Afternoon Tea, Popular recipes Tagged With: breads

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