VEGAN PUMPKIN SCONES
Pumpkin scones are flaky, moist and perfect for any occasion
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
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Nutrition
Calories: 105kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 102mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 3113IUVitamin C: 1mgCalcium: 33mgIron: 2mg
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