Vegan Pumpkin, Maple and Walnut Scones

If only Autumn was edible...wait, it is edible! In the form of these delicious nutty, pumpkiny, maple syrupy scones. To make the most of these scones, serve them warm with vegan margarine and a generous drizzle of maple syrup. Better yet, mix it up a little and serve some with K-bobo’s homemade tangelo and goji berry jam (as in the picture above)!

Note: these scones don’t rise as much as others, so don’t worry if they aren’t as tall as usual.

Ingredients:

1 1/3 cups of wholemeal flour

2 teaspoons of baking powder
3/4 cup of soy milk (or any milk you like!)
1/4 cup of ricebran oil
1/3 cup of grated pumpkin
2 Tbsp of maple syrup
1/3 cup of finely chopped walnut(or pecans)
Nuts for garnishing (we used almonds)

How to Make:
1. Preheat your oven to 200 degrees celcius.

2. In a large bowl, combine the milk, oil, maple syrup and pumpkin.
3. Add all dry ingredients (other than your garnishing nuts!) and mix with a butterknife until well combined.
4. Dust your scone making surface (e.g bench, chopping board, a large book you never really liked...) with a generous amount of flour.
5. Place the scone dough on the floured surface and knead gently for about a minute.
6. Flatten the dough and cut out circles (or any shape) with either a cutter or a glass, and adorn with nuts.
7. Place your freshly cut scones on a tray lined with baking paper and bake for 15-17mins.
8. Serve warm with vegan margarine, jam and maple syrup.

Makes 10-12 scones.