Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious) – a delicious recipe with margarine, sugar, egg substitute, flour, salt, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 220u00b0C.
2
Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
3
Sift flour, salt, and cinnamon together.
4
Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
5
Turn scone dough onto a lightly floured surface and knead lightly.
6
Roll or dress scone dough out, cut into desired shapes with a scone cutter.
7
Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
8
Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
9
Remove from tray and cool slightly on a wire rack. Best served warm.
254
kcal
Calories
1
g
Fat
54
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 g vegan margarine, 2 tablespoons sugar, egg substitute (equal to one egg), 2 cups self-raising flour, and more.
Yes, Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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