Vegan Rustic Pumpkin Scones, great with cheese!

These Vegan Rustic Pumpkin Scones just look so much better and tastier than the uniform shape of shop-bought scones.

It is ‘Pumpkin’ season, and they can come in all sorts of ‘Rustic’ shapes and sizes! ????

But these scones are light and fluffy on the inside and have just the right amount of crusty texture on the outside.

Just break them open and put your favourite cheese on them.

I just love the creamy texture of ‘Violife’ Greek White BLOCK and Tesco freeFROM JALAPENO & CHILLI CHEESE. They really compliment the subtle flavour of the pumpkin in these scones.

Making these Vegan Rustic Pumpkin Scones

With pumpkins in the supermarkets and farm shops, at a very low cost for the weight you get – they are not just for decorations! ????

They are extremely easy to make, but scones can be a bit temperamental as the mixture doesn’t like to be ‘handled’ too much. Another reason for gently shaping them, rather than rolling and cutting them.

Start by preheating the oven as per recipe directions.

Scones would normally have a liquid as part of the ingredients but the moist pumpkin, when cooked and mashed, gives all the liquid this recipe needs.

Also, keeping things cool is important when making scones. Therefore, as soon as you have weighed out your vegan butter, place it in the freezer. Thus cooling it right down before you rub it into the flour.

But before you get to that bit, cook your diced pumpkin in the microwave as per directions in the recipe.

Don’t worry if you do not have a microwave, you can still achieve this on the hob. However, you may need to strain any excess liquid before mashing the cooked pumpkin.

Once the diced pumpkin is cooked and mashed, set it aside and wait for it to cool before continuing. It only takes about 5 minutes to cool enough to use.

When you are ready to continue, place all the dry ingredients in a large mixing bowl and rub in the cooled butter.

Work quickly, but gently, and then add the cooled mashed pumpkin.

Still using your hands, work the pumpkin into the flour and butter mixture, again working quickly but gently to achieve a soft dough.

Turn the dough onto a lightly floured board and gently form a rough circle approximately 5cm / 2 inches high.

Then cut the dough into 8 equal pieces and shape each piece into rough balls and push them down slightly which will form a rustic scone shape.

Place them on a lightly greased and floured oven tray and brush with the soya milk thus forming a glaze. The pumpkin will also help to give the outside of the scones a lovely colour which also adds to their charm.

Bake them in the middle of the oven for 12 – 14 minutes, until golden brown all over.

Once cooked, you can place them on a wire rack to cool, unless you like them hot, in which case, dig in. Just don’t burn your fingers. Or your tongue! ????

What’s your favourite scone filling?

Although these are savoury scones, there is no reason why you can’t add something sweet like a jam if it’s what you like on your scones.

It’s cheese all the way for me though as I have more of a savoury tooth than a sweet one.

So please comment below and tell me what you like with your scones.

Happy Vegan Rustic Pumpkin Scone Making and ENJOY!