Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

Ingredients

• 100 g vegan margarine
• 2 tablespoons sugar
• egg substitute (equal to one egg)
• 2 cups self-raising flour
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1 cup pumpkin (cooked, drained and mashed)
• 1/4 soymilk

Directions

1. 1

   Preheat oven to 220°C.

2. 2

   Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.

3. 3

   Sift flour, salt, and cinnamon together.

4. 4

   Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.

5. 5

   Turn scone dough onto a lightly floured surface and knead lightly.

6. 6

   Roll or dress scone dough out, cut into desired shapes with a scone cutter.

7. 7

   Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.

8. 8

   Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.

9. 9

   Remove from tray and cool slightly on a wire rack. Best served warm.