Savoury Pumpkin Scones

Vegan savoury pumpkin scones. These are so easy to make and are all done in 15 minutes!

This recipe is adapted from these baking powder biscuits from Forks over Knives. The flavour is completely changed up for this savoury sage and pumpkin version.

This recipe is so quick and easy to make. It’s even easier then traditional scones as there’s no rubbing butter into the flour! It’s also super nutritious as it’s essentially just pumpkin, wholemeal flour and almond meal.

Puréed pumpkin is a great way to add some moisture while also turning them a lovely golden colour (as well as the added nutrition of course). Pumpkin is turning into one of my favourite ingredients - it’s so versatile! I’ve used it in so many different things from healthy frosting to these sweet oaty pumpkin muffins to my current favourite dinner and now these scones. Hard to believe I used to hate it (sorry mum, you had a hard job feeding nine fussy kids!).

Back to the scones… these make a great snack on their own, or sliced and spread with margarine or hummus. They would even go well alongside soup for a full meal. They make a great lunchbox filler too - especially if your kids are like my daughter and won’t eat a sandwich no matter what you put in it!

Savoury pumpkin scones that are vegan, oil free and whole food plant based. These are so quick and easy to make, they are ready to eat in just 15 minutes! Yum

Savoury Pumpkin Scones

Savoury pumpkin scones that are vegan, oil free and whole food plant based. These are so quick and easy to make, they are ready to eat in just 15 minutes!
Recipe by:
Yield: Makes 8 scones
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients

1 ½ c wholemeal flour ½ c almond meal 2 ½ tsp baking powder ½ tsp salt ¼ tsp dried sage 1 ½ tsp chopped fresh chives (or ½ tsp of onion powder or flakes) 1 c cooked pumpkin ¼ c unsweetened soy milk (or milk of choice) 1 Tbsp cider vinegar

Directions

  1. Preheat oven to 200°C (390°F) and prepare a baking tray (either line with baking paper or lightly grease).
  2. Add all the dry ingredients to a medium sized mixing bowl (wholemeal flour, almond meal, baking powder, salt, sage, chives or onion powder), and stir.
  3. Blend (or you can whisk if pumpkin is already pureed) together the wet ingredients (pumpkin, soy milk & vinegar).
  4. Add the wet mixture to the dry and mix until just combined.
  5. Divide into 8 evenly sized pieces and place on the prepared oven tray leaving 2cm spaces between them.
  6. Bake for 10 minutes or until just beginning to brown.