Cheesy Vegan Savoury Pumpkin Scones

No ratings yet

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:

Calories: 157kcal

Author: Louise-Claire Cayzer

Ingredients

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.

Instructions

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!

Nutrition