• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Cheesy Vegan Savoury Pumpkin Scones

    Published: Oct 30, 2020 · Modified: Nov 15, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    I used to love making scones with my Granny, and these Cheesy Vegan Savoury Pumpkin Scones are inspired by those afternoons I spent with her, learning all her tricks of how to make the lightest, fluffiest and most delicious scones around.

    Savoury Cheesy vegan pumpkin scones on a tray this recipe
    Jump to:
    • 👵Granny's Scones
    • 🧀Ingredients
    • 👩‍🍳How-To
    • 🧐Top Tips
    • 🧈Serving
    • 🧐Pronounciation!
    • 🍽️Similar Recipes
    • 📖 Recipe

    👵Granny's Scones

    Granny's scones were legendary (a bit like quite a few of her recipes, that I have veganised for the blog, such as her Famous Rum Balls!) and were always super light and fluffy. She claimed it was because she stirred them with the feather of an Angel's Wing.

    And I believed her.

    She confessed eventually that it was really because she had cold hands and worked the dough quickly. See the Top Tips below for how to do this even if you don't have cold hands!

    Cheesy Savoury Pumpkin Scones on a tray out of the oven.

    🧀Ingredients

    This recipe has super simple and delicious ingredient. They are:

    Vegan Butter - traditionally scones are made with butter, which is no problem as there are fantastic vegan butters out there. We love Naturli's vegan organic butter. Super buttery and also perfect to spread on the scones once cooked.

    Nutritional yeast - this adds to that cheesy taste of these vegan savoury pumpkin scones. It's deactivated yeast and is a staple in many savoury vegan recipes. Now, back in the day, my Granny's cheesy scones were stuffed full of parmesan and cheddar cheese. Nutritional yeast works a treat, especially combined with the pumpkin and some fresh (or dried) sage and thyme.

    Dijon mustard - adds that extra kick, and is also an ingredient you'll find in many vegan cheesy recipes. We love dijon mustard, and you'll find it featured in our amazing cheesy lasagne.

    Pumpkin - you could use canned/tinned pumpkin here, but seeing as it's Hallowe'en as I'm writing this, why not use up some of the interiors of your Hallowe'en pumpkins! They're usually discarded, but are all edible, even though sometimes can be a little watery. Alternatively, if you have lovely sweet butternut squash or other squash you want to use, you can just steam or boil it. Any way works really!

    All-purpose flour - the main bulk of the vegan savoury pumpkin scones.

    Bicarbonate of soda and baking powder - to give that rise and fluffiness.

    Dried herbs - sage and thyme go deliciously with these scones. You can use fresh or dried - both are delicious.

    Vegan milk - just a small amount needed to loosen the mixture.

    👩‍🍳How-To

    This is how you do it.

    1. Combine herbs, nutritional yeast, butter and pumpkin in a bowl.
    2. Cut the butter and pumpkin together with a knife and mix well.
    3. Combine the flour with the baking powder and bicarbonate of soda.
    4. Mix the flour gradually with the pumpkin and butter mix, using a knife.
    5. Add a small amount of vegan milk to make a soft dough.
    6. Roll out the dough with a rolling pin.
    7. Cut out the scones with a glass or a cookie cutter.
    8. Put on a baking tray covered with baking parchment, and dust with flour.
    9. Bake for 15 minutes at 200°C / 400°F / Gas Mark 6.
    10. Once done, leave to cool on a cooling rack.
    Step by step visual intructions for pumpkin scones.

    🧐Top Tips

    Here are some top tips for making these delicious pumpkin scones.

    1. You don't want the butter to melt before it hits the oven, and I don't always have the requisite cold hands for mixing the dough. So instead I use another trick I learned from Granny, which is to use a butter knife to cut the fat (in our case vegan butter).  So try and work in a cool room, and use either your fingertips, or a knife.
    Vegan Cheesy Pumpkin Scones in a tray

    2. My other top tip, is to use fridge cold or only just thawed frozen pumpkin / squash. This keeps the mixture cold and the butter from melting. If using tinned/canned pumpkin, put it in the fridge beforehand. If using fresh pumpkin, I suggest oven roasting the flesh of any large pumpkins to concentrate the flavour, before pulping it and letting it get properly cold in the fridge.

    🧈Serving

    These yummy cheesy pumpkin scones are the perfect thing to serve up for a savoury alternative at afternoon tea, or are also delicious warmed through and served with some hearty lentil soup. So yummy split and toasted with some vegan butter slathered on top!

    Pumpkin Scone Split open with butter spread on it.

    🧐Pronounciation!

    The correct way to pronounce "Scone" is so it sounds like done, and does not sound like moan. Obviously, right?! But we'll let you pronounce it however you like!

    🍽️Similar Recipes

    If you like the sound of these Cheesy Vegan Savoury Pumpkin Scones, you might also like some of these other tasty ideas:

    Easy Vegan Savoury Spinach Muffins

    Lentil & Tomato Soup

    Vegan Yellow Split Pea & 'Ham' Soup

    Soothing Butternut Squash and White Bean Soup

    The Best Vegan Scones & Clotted Cream

    If you love this idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    Pumpkin and Sage Scones on a tray

    Cheesy Vegan Savoury Pumpkin Scones

    Delicious pumpkin scones made savoury with cheese and herbs. Perfect vegan recipe to serve at afternoon tea or as a yummy accompaniament to a warming soup!
    Prevent your screen from going dark
    No ratings yet
    Print Pin Rate
    Course: Afternoon Tea, Snack
    Cuisine: Australian, Vegan
    Keyword: pumpkin pancakes, savoury scone, scone, vegan, vegan pumpkin scone, vegan scone
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 157kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Mixing Bowl
    • Baking Tray
    • Knife
    • Cookie cutter or a glass
    • Rolling Pin
    • Baking parchment

    Ingredients

    • 60 g vegan butter
    • 1 tablespoon dijon mustard
    • 40 g nutritional yeast
    • 250 g cold mashed pumpkin or squash (Approx 300g of uncooked pumpkin yields 250g cooked)
    • 355 g plain (all purpose) flour
    • 4 teaspoon baking powder
    • ¼ teaspoon bicarb soda
    • 1 teaspoon thyme (fresh or dried)
    • 2 teaspoon sage (fresh or dried )
    • 2 teaspoon vegan milk (just enough to bring the dough together)

    Instructions

    • Preheat oven to 200°C / 400°F / Gas Mark 6 and line a tray with baking parchment.
    • Stir the nutritional yeast, herbs, butter and mustard in a bowl until combined. Best to use a knife to combine the butter.
    • Add in the cold mashed pumpkin and stir until combined.
    • In a separate bowl, mix the flour with the baking powder and bicarbonate of soda.
    • Gradually add the flour to the pumpkin mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together. If needed add a tiny bit of vegan milk to bring together.
    • Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don't want tough scones!)
    • Roll and pat the dough out until it is about 2cm thick.
    • Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray. (Any leftover dough, pat together to make a wobbly scone. It's you cook's treat for later!).
    • Dust with flour and bake the scones for about 14-15 minutes, until golden on top. They will sound hollow when tapped on the bottom when properly baked.
    • Let cool on a wire rack and then serve!
    • Delicious served warm with vegan butter!

    Nutrition

    Calories: 157kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3441IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Easy Creamy Tomato Dhal
    The Best Vegan Baked Beans- Sugar Free Recipe! »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme