Vegan recipes Veganuary 2022

Wholemeal pumpkin scones

Wholemeal pumpkin scones on a wire cooling rack

Prep time
20m

Cooking time
12-15m

Serves
12


Are we still in pumpkin season, just about? These wholemeal pumpkin scones feel like a great bridge between Halloween and Christmas.

Whilst our Christmas pudding was cooking this week, the whole house smelled of Christmas spices. This was great but tantalising, knowing that we wouldn’t be eating the pudding for another few weeks yet.

In the meantime, I threw together a batch of these wholemeal pumpkin scones, so we could be enjoying some festive spiced treats right away. The pumpkin makes them sound like a Halloween treat, but the spices make them taste as festive as can be.

The pumpkin in these wholemeal pumpkin scones scones was the end of a carving pumpkin from Halloween. The recipe is even tastier with butternut squash, or you could use tinned pumpkin purée. Making the puree was very easy – we roasted a carving pumpkin in pieces at 170 degrees fan for 40-50minutes, pureed it with a handblender, and froze it in 180g servings.

If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.

I’d love hear how you go and/or see your creations if you do make this recipe – let me know in the comments or tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

Wholemeal pumpkin scones ingredients
  • 375g plain wholemeal flour
  • 180g pumpkin puree
  • 1 tablespoon baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 120g sugar
  • 120g non-dairy butter. I use Flora
  • 1 teaspoon lemon juice
  • 60ml soya milk

Method

  1. Heat to oven to 200°C fan fan / 220°C non-fan, and line a baking tray with greaseproof baking paper
  2. Weigh the flour, baking powder, sugar and spices into a bowl and mix
  3. Add the butter to the bowl, and rub the butter into the flour until the mixture resembles breadcrumbs
  4. Add the soya milk, lemon juice, and pumpkin puree to the bowl, and mix very gently until the mixture comes together as a rough soft dough
  5. Flour a surface or chopping board. Take a large handful of approx half of the dough, and pat it into a ball in your hands. Put it down on the chopping board and sqash it with the palm of your hand until it is approx 1-1.5 inches thick.
  6. Turn the dough over so that both sides are dusted with flour
  7. Use a sharp knife to cut the dough into six triangles
  8. Place the triangles gently onto a baking sheet
  9. Repeat with the remaining half of the dough
  10. Bake for approx 12m, until the scones are golden brown
  11. Test the scones for done-ness by tapping the bottom. If they sound hollow, they are baked
  12. Cool on a wire rack, and eat warm with butter and jam. Leave any uneaten scones to go completely cold
  13. Store in an air tight container, and eat within 4 days.
  14. The scones freeze very well in an airtight bag or container
Close up of wholemeal pumpkin scones on a wire cooling rack

Wholemeal pumpkin scones

Festive-spiced pumpkin treats, suitable for enjoying at any time of day
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 216 kcal

Ingredients
  

  • 375 g plain wholemeal flour
  • 180 g pumpkin puree
  • 1 tbsp baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 120 g sugar
  • 120 g non-dairy butter I use Flora
  • 1 tsp emon juice
  • 60 ml soya milk

Instructions
 

  • Heat to oven to 200°C fan fan / 220°C non-fan, and line a baking tray with greaseproof baking paper
  • Weigh the flour, baking powder, sugar and spices into a bowl and mix
  • Add the butter to the bowl, and rub the butter into the flour until the mixture resembles breadcrumbs
  • Add the soya milk, lemon juice, and pumpkin puree to the bowl, and mix very gently until the mixture comes together as a rough soft dough
  • Flour a surface or chopping board. Take a large handful of approx half of the dough, and pat it into a ball in your hands. Put it down on the chopping board and sqash it with the palm of your hand until it is approx 1-1.5 inches thick.
  • Turn the dough over so that both sides are dusted with flour
  • Use a sharp knife to cut the dough into six triangles
  • Place the triangles gently onto a baking sheet
  • Repeat with the remaining half of the dough
  • Bake for approx 12m, until the scones are golden brown
  • Test the scones for done-ness by tapping the bottom. If they sound hollow, they are baked
  • Cool on a wire rack, and eat warm with butter and jam. Leave any uneaten scones to go completely cold
  • Store in an air tight container, and eat within 4 days
  • The scones freeze very well in an airtight bag or container
Keyword pumpkin, scones, vegan, vegan scones

Nutrition

Given for the whole recipe / per scone

  • Energy: 2594kcal / 216kcal
  • Carbohydrates: 392.6g / 32.7g
  • Protein: 54.8g / 4.6g
  • Fat: 90.5g / 7.5g

wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

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