Happy October! Now it’s time for all things pumpkin, which really is one of my favourite things to eat. I’ve also noticed a lot more businesses are offering pumpkin spice flavored treats, which I plan on reviewing at a later date. Anyhow, on to these delicious scones. Here is what you’ll need:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon chia seeds
- 1 cup puréed pumpkin
- 1 tablespoon almond milk
- 1 teaspoon vanilla
- Pumpkin seeds to top scones
First, combine all the dry ingredients. Mix very well, making sure you break up any brown sugar lumps.
Next, add the pumpkin, milk, and vanilla. Mix very well until the wet ingredients are fully incorporated, creating a sticky dough.
Place 8 even portions of the dough on your baking sheet. Top with pumpkin seeds. Since my seeds are raw, I like putting them on top so they end up with a nice, toasted flavor. Also, if any one likes my baking mat, I got it for £5 at Sainsbury’s.
Place into the oven at 350 F / 180 C for 15 minutes. Once done, take out the oven and let cool completely.
And there you have it, Pumpkin Scones that are vegan, egg free, dairy free, and delicious!
Even without butter, these are soft, chewy, and bursting with pumpkin spice flavor. They are easy to make as you just put all the ingredients into a bowl, mix it up, and bake. No fuss! And if you’re wondering where to find canned pumpkin, Sainsbury’s tends to have them in the American (junk) food aisle. Thanks for reading and Happy Eating!