PUMPKIN SCONES RECIPE: VEGAN, HEALTHY AND EASY TO MAKE

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 

VEGAN PUMPKIN SCONES

Plant-based Recipes

Pumpkin scones are flaky, moist and perfect for any occasion

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 105 kcal

Equipment

• bowl
• dough cutter

Ingredients

  

1x2x3x

• 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

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