When I started a new job recently I wondered when I should drop the V-bomb. It’s amazing how quickly food comes up when you meet new people! Within a few days I was asked if I had any dietary requirements, so my new team were aware I’m vegan pretty quickly.
Within a few weeks we had a morning tea for a colleague’s farewell and I was tasked with making something savoury. Little work events like this are such a good way to impress with yummy vegan food, so I wanted to make something amazing. My go-to is usually sweets so I asked friends for suggestions, and someone thought pumpkin scones would go down well.
Scones – the jam and cream kind – have never really been my thing… I always found them kind of dry, so I’d never made them before. I scanned a few recipes and liked the look of Not Quite Nigella’s so altered them to be vegan and add some other flavours.
- 2.5 cups plain flour (plus some extra for dipping the cutter in)
- 4 tsp baking powder
- ½ tsp baking soda
- 1 tsp Herbamare (or salt if you don’t have it)
- 140g cold Nuttelex (or other vegan butter)
- 200g pumpkin, chopped
- ½ zucchini, grated
- ⅔ cup grated vegan cheese (optional, I used a mix of Biocheese and Daiya)
- 2 sprigs rosemary
- 1 Tbs dried basil
- 2 tsp smoked paprika
- Spray oil
- Preheat oven to 200 degrees centigrade
- Cook the pumpkin in boiling water until cooked through and soft. Once cooked, drain and mash with a fork until pureed - leave a few chunks if you want them in your scones
- Meanwhile, combine the dry ingredients - flour, baking powder, baking soda and Herbamare - in a large bowl
- Add the Nuttelex and use your fingertips to rub it into the dry ingredients until the mixture resembles breadcrumbs
- Add the rest of the ingredients - pureed pumpkin, grated zucchini, cheese and herbs - and mix gently with a spoon until just mixed. It may seem like it won’t come together without liquid but it will! Make a ball with the mixture once it does.
- Place a large sheet of baking paper on your kitchen bench and put the ball of mixture in the middle.
- Take another sheet of baking paper, place on top and push down, spreading the mixture out until it’s about 2 cm high
- Take your scone cutter, dip it in flour and press out circles in a straight up and down motion (twisting the cutter inhibits the mixture rising). If you don’t have a scone cutter, putting a few tablespoons of mixture into muffin tray works a treat as well
- Lightly spray the tops of the scones with oil and bake for 20 minutes
Oh and here’s a photo of me with a pumpkin on my head from my Instagram…