Seriously, these were the easiest and most delicious scones ever!
The combination of pumpkin, coconut sugar and coconut oil is so good it should be illegal. To be honest, there’s not much that can beat biting into a fresh out-of-the-oven scone, so definitely give this a go if you want a comforting treat!
Here is the recipe:
5-INGREDIENT VEGAN PUMPKIN SCONES
April 17, 2020
Category
5-Ingredients
Baking
Breakfast
Cooking method
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 scone
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Notes
*Storage tips: in an airtight container ideally at room temperature and consume within 2 days. Otherwise store in the fridge for up to a week.
Ingredients
- 2 cups self-raising flour
- 1/3 cup coconut sugar + extra to sprinkle on top
- 1/2 cup pumpkin puree
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted + extra to brush on top
- *Optional: 1 tsp cinnamon, vanilla essence, pumpkin spice
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fanforced. Line a baking tray with non-stick paper
- 2. In a large bowl, add in flour and sugar and combine.
- 3. In a separate bowl, mix together the pumpkin puree, almond milk and coconut oil until smooth. Add this mixture to the dry mix.
- 4. Use clean hands to mix until a dough forms
- 5. Lightly dust a board with flour to prevent sticking, then shape the scone dough into a circle, flatten and cut into 6 equal wedges
- 6. Transfer the dough to the lined tray. Brush the top with melted coconut oil and sprinkle with sugar. DO NOT SKIP this step, it's is very important for that crispy buttery topping.
- 7. Bake in the oven for 15-18 minutes until golden on top. Remove from the oven and allow the scones to slightly cool before serving
These scones are amazing just by themselves or with something creamy like avocado or almond butter! YUM!
