Vegan Pumpkin, Cheese & Rosemary Scones

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.

vegan-savoury-scones

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.

vegan-pumpkin-scones

Vegan Pumpkin, Cheese & Rosemary Scones
 
Author: 
Recipe type: Snack, Morning Tea
Prep time: 
Cook time: 
Total time: 
These vegan pumpkin scones are a huge hit for any social event.
Ingredients
  • 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
Instructions
  1. Preheat oven to 200 degrees centigrade
  2. 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
  3. Meanwhile, combine the dry ingredients - flour, baking powder, baking soda and Herbamare - in a large bowl
  4. Add the Nuttelex and use your fingertips to rub it into the dry ingredients until the mixture resembles breadcrumbs
  5. 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.
  6. Place a large sheet of baking paper on your kitchen bench and put the ball of mixture in the middle.
  7. Take another sheet of baking paper, place on top and push down, spreading the mixture out until it’s about 2 cm high
  8. 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
  9. Lightly spray the tops of the scones with oil and bake for 20 minutes
  10. Enjoy!
Notes
Scones do tend to sweat if stored wrong - wrapping them in a teatowel and leaving out of the fridge keeps them tasty.

Oh and here’s a photo of me with a pumpkin on my head from my Instagram

vegelfie

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