Cheesy Vegan Jalapeno + Pumpkin Scones


Vegan – 5 Ingredients – Dairy Free – Egg Free – Nut Free
Gluten Free Option – Sugar Free – Low Sodium


My scone addiction is in full swing. When I’m not eating a scone, I’m thinking about the next flavour of scone that I want to make.

I promised more pumpkin recipes this month, however I got a little sidetracked with my Halloween tattoo series. But, I can assure you that there WILL be more pumpkin recipes in November.

Today’s recipe features pumpkin, of course, and is paired with nutritional yeast and pickled jalapenos for a cheesy and spicy kick.



2 cup self-raising flour (gluten free, if needed)
1/4 cup nutritional yeast
50g vegan butter or margarine
1 cup pumpkin puree
1/4 cup (~30g) pickled jalapenos, finely diced
optional: salt + pepper




Preheat your oven to 200 degrees Celcius fan-forced
In a large mixing bowl stir together the flour and nutritional yeast
Dollop small bits of the vegan butter into the bowl and rub it into the flour with your fingertips
Stir through the diced jalapenos, ensuring they’re evenly dispersed
Make a well in the center for the pureed pumpkin and, using a flat butter knife, combine the wet with the dry ingredients
Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball
Press the dough into a 2cm high/thick shape and use a 5cm (2 inch) scone or biscuit cutter to cut out the scones
Gently press scraps of the dough back together to cut out the remaining scones
Place the scones on a silicone mat or a very lightly greased tray
Arrange the scones in two rows allowing them to just touch one another
Brush with a little non-dairy milk so they’ll brown nicely in the oven
Bake the scones for 18-20 minutes and allow to cool before consuming


Makes 8 scones