Vegan Pumpkin and Date Scones

August 11, 2016
Pumpkin Scones

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!

Pumpkin SconesPumpkin Scones

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.

Pumpkin Scones

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.

Pumpkin Scones

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

Pumpkin Scones

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!

Vegan Pumpkin and Date Scones
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
These Vegan Pumpkin and Date Scones are perfect fresh out of the oven! Try them for a leisurely Sunday morning breakfast, or an after school snack!
Servings: 4 people
  • 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
  1. Put the self raising flour in a bowl with the salt and sugar. Mix around
  2. 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)
  3. Add the chopped dates in and form the dough into a disc shape
  4. Score with a knife diagonally to make 8 slices - do not slice through to the bottom
  5. Bake in an oven for around 25 minutes at 180℃
Recipe Notes
Serve lathered with your favourite vegan butter - or some jam and vegan cream!

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