Savoury Vegan Pumpkin Cheese Scones

5 from 3 votes

Savoury Vegan Pumpkin Cheese 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

Cook Time15

Total Time30

Course: Afternoon Tea, Snack

Cuisine: Australian, Vegan

Servings:

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

Metric - American

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.
60 g vegan butter, 1 tablespoon dijon mustard, 40 g nutritional yeast, 2 teaspoon sage, 1 teaspoon thyme
Add in the cold mashed pumpkin and stir until combined.
250 g cold mashed pumpkin or squash
Gradually add the flour, bicarb soda and baking powder 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.
355 g plain (all purpose) flour, 4 teaspoon baking powder, ¼ teaspoon bicarb soda
If needed add a tiny bit of vegan milk to bring together the scone dough.
2 teaspoon vegan milk
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 5-6 cm thick.
Use a cookie cutter or a glass and cut between 10-12 scones out and put onto the baking 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!

Notes

Be sure not to overwork the dough!

When cutting out the scones, don't 'twist' the cutter as this seals the edges and prevents the scone from puffing up nicely... Just press down gently.

Nutrition