I was going through my emails the other day (there are thousands in there – I really need to clean them out!) and I thought I’d do a search for recipes in there. Well, this scone recipe came up that my Aunty had sent me ages ago – it used butter and cream, so I have modified it to make a these Vegan Pumpkin and Date Scones.
They turned out delicious! – Especially fresh out of the oven with some vegan butter on top!
Scones are such a great winter dish, they are best served fresh – warm out of the oven, on a cold winters day, lathered with some vegan butter. I haven’t had a go at making vegan butter yet, but there’s an excellent recipe by the Vegetarian Baker that you can check out here.
You don’t want the dough too sticky – make sure you have extra flour on hand, just in case it is, and you have to add more to make more of a dough-y consistency. The trick with this is to drain the pumpkin very well after boiling it. This will make it a lot easier – you can even use paper towel to soak up the water a bit more.
Check out this little video that we did on how to make these scones, and how easy it is!
Pumpkin is just so versatile – isn’t it just the best!? You can use it in sweet or savoury dishes and it works great! – If you love pumpkin, you’d probably like our Chickpea, Pumpkin and Dill Burgers, our Easy Vegan Pizza and our Winter Pumpkin Salad
Who doesn’t love scones!? They are such a wonderful comfort food – and so easy to make it cruelty free! If you loved this recipe – please let us know and share it around with your friends!
- 1 1/2 cups self raising flour (plus half a cup more)
- 3/4 cups cooked mashed pumpkin
- 2 Tbsp coconut cream
- 2 Tbsp raw sugar
- Pinch of salt
- 2 Tbsp dates chopped
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Put the self raising flour in a bowl with the salt and sugar. Mix around
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Add the coconut cream to the mashed pumpkin and then add that mixture to the flour mixture. Knead with your hands until the mixture becomes a dough. Add more flour as needed (probably about half a cup more)
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Add the chopped dates in and form the dough into a disc shape
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Score with a knife diagonally to make 8 slices - do not slice through to the bottom
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Bake in an oven for around 25 minutes at 180℃
Serve lathered with your favourite vegan butter - or some jam and vegan cream!
