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Pumpkin and Sage Scones on a tray
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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!
Prep Time15 mins
Cook Time15 mins
Course: Afternoon Tea, Snack
Cuisine: Australian, Vegan
Keyword: pumpkin pancakes, savoury scone, scone, vegan, vegan pumpkin scone, vegan scone
Servings: 12
Calories: 157kcal
Author: Louise-Claire Cayzer


  • 60 g vegan butter
  • 1 tbsp dijon mustard
  • 40 g nutritional yeast (½ cup)
  • 250 g cold mashed pumpkin or squash (1 cup) Approx 300 g of uncooked pumpkin yields 250g cooked.
  • 355 g Self Raising Flour (2 ½ cups)Or add 4 tsp baking powder to plain (all purpose) flour
  • ¼ tsp bicarb soda adds extra lift and lightness!
  • 1 tsp fresh or dried thyme
  • 2 tsp fresh or dried sage
  • 2 tsp plant based milk just enough to bring the dough together.


  • Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper
  • Stir the nutritional yeast, butter and mustard in a bowl until combined
  • Add in the cold mashed pumpkin and stir until combined
  • Gradually add the flour to the 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 plant 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. Cooks treat for later!)
  • Dust with flour and bake 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 butter!


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