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Vegan Pumpkin Scones – Allergy Mums

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Vegan Pumpkin Scones

These are an amazing Autumn scone, full of Pumpkin and Autumn spices.  Easy to make, nice to eat!  The kitchen fills with the aroma of those pretty spices whereas they bake – take pleasure in as they’re, or toast them when you choose.  

Vegan Pumpkin Scones Allergy Mums

Vegan Pumpkin Scones

An important Autumn recipe

Components  

  • 2 Cups Self Rising Flour
  • 1/3 Cup Brown Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/4 Cup Trex Simply use Vegan Butter if you do not have Trex
  • 1/4 Cup Vegan Butter
  • 1/2 Cup Pumpkin Puree
  • 1/4 Cup Diary Free Milk – we like Oatley
  • 1 Tbsp Vanilla
  • 3 Tsp Floor Cinnamon
  • 1/2 Tsp Floor Ginger
  • 1/2 Tsp Floor Nutmeg
  • 1/4 Tsp Floor Allspice
  • 1/4 Tsp Floor Cloves
  • 2 Tbsp Demerara Sugars To sprinkle on high

Directions 

  • Preheat your oven to 200°C 400°F

  • Combine the spices, baking soda, baking powder, salt, brown sugar and flour collectively

  • Minimize within the Vegan Butter and Trex. Use two knives, or a pastry cutter. You’ll find yourself with a crumb like texture.

  • Combine the Pumpkin Puree, Dairy Free Milk and Vanilla collectively.

  • Add the Pumpkin Puree combination to the flour combination and mix. Prove onto a floured board and kneed for a second or two to carry the dough collectively.

  • Type right into a circle about an inch thick and both minimize into 8 items (like a pizza) or use a round cookie cutter to make the scones (about 8). Sprinkle with the Demerara Sugar.

  • Pop onto a baking sheet and bake for quarter-hour.

Key phrase dairyfreescones, pumpkinscones, scone, scones, veganscones

Fancy another baking concepts?  Right here you go!







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