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Vegan Pumpkin & Rosemary Scones

Get baking with these Pumpkin and Rosemary Scones that are VEGAN and DAIRY FREE! Could it get any better? Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Prep: 10 minutes

Cook: 12-15 minutes

Serves: 12

Ingredients

225 g Self Raising Flour (2 Cup)

60 g Almond Flour (1/2 Cup)

2 tablespoon Natvia, plus extra

2 Sprigs Rosemary

60 g Vegan Margarine, Chilled

60 g Almond Milk, chilled, plus extra (1/2 Cup)

120 g Pureed Pumpkin

Method

  1. Preheat the oven to 200C
  2. Combine the flour, almond meal and Natvia in the bowl of a food processor. Pulse briefly to combine. Add half of the leaves of rosemary.
  3. Add the butter, milk and pumpkin and pulse until combined.
  4. Sprinkle a bench top with flour and then bring the dough together. Roll out to and use a floured scone cutter to cut out rounds. Place the rounds on an oven tray dusted with flour. Brush the tops with milk and sprinkle on the extra rosemary. Bake for 12-15 minutes. Remove from the oven and enjoy warm with extra margarine.
Carbs Pro Fats Energy KJ Calories Serving Size
20.6g 2.0g 8.9g 727 173 55g
AFTERNOON TEA, DAIRY FREE, HOT BAKES, PUMPKIN, QUICK, QUICK DESSERTS, ROSEMARY, SUGAR FREE, VEGAN, WARM

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