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!
- 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.
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Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper
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Stir the nutritional yeast, butter and mustard in a bowl until combined
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Add in the cold mashed pumpkin and stir until combined
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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.
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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!)
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Roll and pat the dough out until it is about 2cm thick.
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Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray
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(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)
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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.
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Let cool on a wire rack and then serve!
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Delicious served warm with butter!