Best 3 Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Recipes
Indulge in the delightful world of pumpkin scones with this comprehensive guide that caters to various dietary preferences. Discover a collection of vegan, egg-free, and lactose-free recipes that deliver the perfect balance of flavors and textures. From classic pumpkin scones with a touch of sweetness to savory variations infused with herbs and spices, these recipes offer a symphony of flavors to tantalize your taste buds. Whether you're following a restrictive diet or simply seeking delectable treats, this article provides a culinary adventure that will leave you craving more.
Let's cook with our recipes!
PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)
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
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
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
VEGAN PUMPKIN SCONES
Make and share this Vegan Pumpkin Scones recipe from Food.com.
Provided by fallenrunner
Categories Scones
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
- On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
- Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
- Bake at 425 degrees for 12-15 minutes, or until done.
Nutrition Facts : Calories 239.5, Fat 8, SaturatedFat 1.4, Sodium 202.7, Carbohydrate 38, Fiber 1.1, Sugar 8.7, Protein 4.1
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have a food processor, you can grate the butter and flour together with a cheese grater.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the scones hold their shape in the oven.
- If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
- To make sure the scones are cooked through, insert a toothpick into the center of one. If it comes out clean, the scones are done.
Conclusion:
These pumpkin scones are a delicious and easy-to-make treat that is perfect for fall. They are vegan, egg-free, and lactose-free, so they can be enjoyed by people with dietary restrictions. The scones are moist and flavorful, with a hint of pumpkin spice. They are perfect for breakfast, brunch, or a snack.
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