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Get baking with these Pumpkin and Rosemary Scones that are VEGAN and DAIRY FREE! Could it get any better?

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  • Prep: 10 minutes
  • Cook: 12-15 minutes
  • Serves: 12
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 225 g Self Raising Flour (2 Cup)
  • 60 g Almond Flour (1/2 Cup)
  • 2 tablespoons 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.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving Size
    20.6g 2.0g 8.9g 727 173 55g
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