Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Food

VEGAN SCONES

Vegan scones image

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

Ingredients

350g self-raising flour , extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread
150ml soy milk , plus extra to glaze
jam , to serve
vegan cream alternative, e.g. oat-based crème fraîche, to serve

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)

Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious) image

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

Ingredients

100 g vegan margarine
2 tablespoons sugar
egg substitute (equal to one egg)
2 cups self-raising flour
1 pinch salt
1 teaspoon ground cinnamon
1 cup pumpkin (cooked, drained and mashed)
1/4 soymilk

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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