Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Recipes

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PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)



Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious) image

These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :)

Provided by KristinV

Categories     Scones

Time 25m

Yield 12 scones

Number Of Ingredients 8

100 g vegan margarine
2 tablespoons sugar
egg substitute (equal to one egg)
2 cups self-raising flour
1 pinch salt
1 teaspoon ground cinnamon
1 cup pumpkin (cooked, drained and mashed)
1/4 soymilk

Steps:

  • Preheat oven to 220°C.
  • Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
  • Sift flour, salt, and cinnamon together.
  • Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
  • Turn scone dough onto a lightly floured surface and knead lightly.
  • Roll or dress scone dough out, cut into desired shapes with a scone cutter.
  • Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
  • Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
  • Remove from tray and cool slightly on a wire rack. Best served warm.

Nutrition Facts : Calories 84.9, Fat 0.2, Sodium 277.6, Carbohydrate 18.3, Fiber 0.7, Sugar 2.3, Protein 2.2

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