Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

Recipe by KristinV
READY IN: 25mins
YIELD: 12 scones




  • 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.