Healthy Pumpkin Scones

Basket of healthy vegan pumpkin scones surrounded by autumn leaves.

4.64 from 11 votes

Delicious and nutritious colourful pumpkin scones are just perfect for autumn feasting. They're not only healthy and vegan, but they're also quick and easy to make. Go savoury to accompany soup or sweet to spread with butter.

Prep Time15

Cook Time12

Total Time27

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: autumn, pumpkin, quick, scones, vegan, wholemeal spelt flour

Servings: scones

Calories: 134kcal

Author: Choclette @ Tin and Thyme

Ingredients

250 g wholemeal spelt flour
1 tsp bicarbonate of soda (baking soda)
2 tsp cream of tartar
1 tsp pumpkin spice or British mixed spice
1 pinch fine sea salt
1-2 tbsp light muscovado sugar optional
150 g pumpkin purée canned or homemade
50 ml plant milk of choice + a little extra to brush over tops (I used soy milk)
½ tsp lemon juice or cider vinegar
25 ml olive oil

Metric - US Customary

Instructions

Set oven to 220℃ (200℃ fan, 425℉, Gas 7).
Measure your milk and stir in the lemon juice or vinegar. Leave for five minutes to sour.
50 ml plant milk of choice, ½ tsp lemon juice
Place the dry ingredients into a large bowl and whisk to combine and get rid of any lumps. If you're using sugar add it at this stage. If you're after a sweet scone add two tablespoons and if you just want a slight sweetness add one tablespoon.
250 g wholemeal spelt flour, 1 tsp bicarbonate of soda (baking soda), 2 tsp cream of tartar, 1 tsp pumpkin spice, 1 pinch fine sea salt, 1-2 tbsp light muscovado sugar
Make a well in the centre and add the pumpkin purée. Pour in the soured milk and oil. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough.
150 g pumpkin purée, 25 ml olive oil
On a lightly floured surface. pat the dough out with your hands to form a round about 2 cm (¾") thick. Cut into small rounds with a 6 cm (2 ½") floured cutter. Combine the leftover bits, pat and cut again until the dough has all been used. You should get nine scones, although this will depend on how thick you make them.
Place onto a greased baking tray and brush with your milk of choice. Bake for 12-15 minutes or until the scones are golden and the bases sound hollow when tapped.
Place onto a cooling rack. Enjoy at least one whilst they're still warm. Serve with vegan butter or any topping of choice. Savoury ones make a good accompaniment to soup, especially pumpkin soup.

Notes

You can substitute 2 ½ tsp of baking powder for the cream of tartar and bicarbonate of soda.

These scones don't rise quite as well as ordinary scones due to the bran in the wholemeal flour, but they're not at all heavy and have a lovely tender crumb.

Best eaten on the day they are made, although they will keep for at least three days in an air tight container. Or freeze for up to three months once cooled.

To make your own pumpkin purée, follow the instructions in my pumpkin cake recipe post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition