Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious) Recipe #370153
These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :)
by KristinV
25 min | 10 min prep
12 scones
- 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
- Preheat oven to 220°C.
- Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
- Sift flour, salt, and cinnamon together.
- Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
- Turn scone dough onto a lightly floured surface and knead lightly.
- Roll or dress scone dough out, cut into desired shapes with a scone cutter.
- Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
- Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
- Remove from tray and cool slightly on a wire rack. Best served warm.
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5 stars