Inspired by: @veganeasychallenge
Get ready to bake a batch of pure comfort! These easy homemade vegan pumpkin scones bring the beloved Australian classic right to your kitchen, completely dairy-free and egg-free. They are incredibly fun to make and yield a generous batch of 27 fluffy, golden scones, perfect for sharing (or enjoying yourself for days!). As one delighted user commented, they're "😋😋😋😋😋" – and we couldn't agree more!
Whether you're looking for a delightful afternoon tea treat, a festive fall bake, or simply a delicious plant-based alternative to traditional scones, this recipe is for you. Imagine sinking your teeth into a warm, soft scone, spread with your favorite jam, a dollop of creamy vegan butter, and a swirl of vegan cream. It's the perfect answer to "How can I make classic scones plant-based?" or "What's an easy dairy-free scone recipe that makes a lot?".
This recipe stands out for its unique use of lemonade, which reacts with the self-raising flour to create an incredibly light and airy texture without the need for eggs or dairy. It's a fantastic solution for those with dietary restrictions or anyone looking to explore delicious vegan baking.
What You'll Need
Equipment
- Large mixing bowl
- Measuring jug
- Baking trays
- Baking paper
- Sifter
- Knife or spatula
- Round cookie cutter (approx. 7cm/2.75in diameter)
Ingredients (Makes 27 scones)
- 1kg/35oz Self-raising flour (or all-purpose flour with 4 tsp baking powder)
- 1/2 cup Caster sugar (adjust to your sweetness preference)
- Pinch of Himalayan salt
- 3 tsp Cinnamon powder
- 1/3 cup Cranberries (or sultanas or raisins)
- 1 cup steamed Pumpkin (about 240g/8.5oz)
- 300-350ml/10.1-11.8fl oz Vegan cream (e.g., Oatly Creamy Oat)
- 250ml/8.5 fl oz Lemonade (ensure it's from a fresh, fizzy bottle)
Step-by-Step Instructions
- Cut the pumpkin into cubes and steam until tender. Allow it to cool completely before proceeding.
- Prepare your baking trays by lining them with baking paper. Preheat your oven to a high 250°C (482°F).
- In a large bowl, sift the self-raising flour. Add the caster sugar, salt, cinnamon powder, and cranberries, then stir to combine all the dry ingredients evenly.
- In a separate measuring jug, combine the cooled steamed pumpkin and vegan cream. Mash the pumpkin thoroughly with the cream until well combined and the mixture reaches 600ml (20fl oz).
- Create a well in the center of your dry ingredients. Pour the pumpkin and cream mixture into the well, followed by the fizzy lemonade.
- Using a knife or a spatula, gently stir the ingredients until they are just barely combined. Avoid overmixing, as this can make your scones tough.
- Turn the dough out onto a lightly floured surface. Using floured hands, gently pat the dough into a round shape about 3-4 cm (1.2-1.6 inches) thick.
- Use a 7cm (2.75in) round cutter to cut out the scones. This recipe typically yields 27 scones.
- Carefully place the cut scones onto the prepared baking trays. Lower your oven temperature to 220°C (425°F) and bake for 15 to 20 minutes, or until golden brown and the delightful aroma of freshly baked scones fills your kitchen.
- Serve your warm vegan pumpkin scones with your favorite jam, a generous spread of vegan butter, and a dollop of vegan cream. Enjoy with a cup of tea!
Tips & Variations
- For extra fluffy scones: The key is to handle the dough as little as possible. Overmixing develops the gluten, leading to a tougher scone. Stir just until combined!
- Don't have self-raising flour? No problem! You can make your own by combining 1kg of all-purpose flour with 4 teaspoons of baking powder and a pinch of salt.
- Gluten-Free Option: While this recipe uses wheat-based self-raising flour, you can experiment with a good quality gluten-free self-raising flour blend. Results may vary slightly in texture.
- Spice it up: For a warmer flavor profile, add a pinch of nutmeg or allspice along with the cinnamon.
- Fruit Variations: While cranberries are fantastic, you can easily substitute them with sultanas or raisins for a different twist.
- Make ahead: These scones keep well in an airtight container in the fridge for a few days, making them perfect for meal prep or entertaining. Reheat briefly in the oven for that fresh-baked warmth!
Related Recipes
Looking for more delicious vegan bakes and comforting meals? Check out some of our other popular recipes on abillion:
- Get cozy with our Easy & Creamy Vegan Pumpkin, Mushroom & Asparagus Risotto (Gluten-Free & Dairy-Free).
- For another sweet pumpkin treat, try our Easy Vegan Moist Pumpkin Bread.
- Craving something savory? Our Creamy Roasted Pumpkin Pasta Recipe is a must-try.
- Discover more baking delights with our Easy Vegan Cinnamon Rolls.
- If you love quick and easy, don't miss our Easy 20-Minute Vegan Gluten-Free Coconut Almond Cookies.
Ready to bake some magic? Give this vegan pumpkin scone recipe a try and share your delightful creations with the abillion community! We love seeing your culinary adventures.
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