Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Food
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)
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 :)
Provided by KristinV
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 84.9, Fat 0.2, Sodium 277.6, Carbohydrate 18.3, Fiber 0.7, Sugar 2.3, Protein 2.2
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