Americans always seem to lose their minds when the season changes from Summer to Fall (or Autumn as we call it). They go pumpkin mad; food, drinks, candles, home decor, there’s nothing that doesn’t get the pumpkin (and pumpkin spice) treatment.
It might be Spring in Australia but pumpkin is something which we can enjoy all year round – and it’s not that pureed stuff out of a can. I just so happened to have a piece of pumpkin in the fridge that needed to be used which inspired me to create this recipe; it’s a mash-up of an Aussie classic and America’s favourite fall ingredient.
Most of our grandmother’s have probably baked us scones at some point in our lives, but you’re probably used to having plain ones and topping them with jam and cream. These scones have all the flavour baked in and, honestly, they’re delicious as is. There’s nothing not to love about these spiced pumpkin scones.
2 1/4 cup self-raising flour
1 cup pureed pumpkin
40g vegan butter
1-2 tsp ground ginger
1/2 tsp white pepper
pinch of salt
Preheat your oven to 200 degrees Celcius fan-forced
Add all of the dry ingredients (everything except the butter and pumpkin) into a large mixing bowl and stir to disperse the spices
Dollop small bits of the vegan butter into the bowl and rub it into the flour with your fingertips
Make a well in the center for the mashed pumpkin, using a flat butter knife to 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 15-17 minutes and allow to cool before consuming
Makes 8 scones
Click here for the Vegan Spiced Pumpkin Scones macros.