Vegan Pumpkin Scones

I was looking for some ideas of low fat, low sugar goodies for day 5 of BM 12 and it suddenly struck me that I used to make scones and we all liked those. After taking a quick look into the refrigerator, I found a small wedge of red pumpkin begging to be used and so I googled for pumpkin scones and I tinkered around with the ingredients to suit my requirement to make it vegan. 


I thought these scones were more or less guilt-free and a small portion is good enough for a snack. Don't you think? At least my kids thought so. :)
Please feel free to unveganize, if you will, substituting with yogurt of your choice. 


Ingredients - 


Whole Wheat Flour 1 cup
All Purpose Flour (Maida) 1/2 cup
Brown Sugar 2-3 Tbsp (or as needed)
Baking Powder 2 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder a pinch
Salt 1/4 tsp
2 Tbsp Oil (I used Olive Oil)
Pumpkin Puree 1/2 cup (I used home made)
Soy Yogurt 1/2 cup
Chopped Walnuts and Brown Sugar for topping (Optional)

Method Of Preparation -


Preheat the oven to 375 F.


Sieve together wheat flour, all purpose flour, baking powder, cinnamon powder, nutmeg powder and salt. Mix in brown sugar as well.


To this mixture add the oil and mix well to get a crumbly texture.


In a separate bowl, whisk pumpkin puree and soy yogurt together and gradually add it to the dry ingredients.


It should result in a very sticky dough.


Transfer the sticky dough onto a parchment paper lined baking sheet and with oiled hands pat the dough into 1/2 inch thick circular disc (approximately 6 inches in diameter).


With an oiled cutter (like a pizza cutter) make 6-8 wedges on the dough.


Sprinkle the chopped walnuts and brown sugar evenly on the dough.


Bake for about 18 min-20 min until a tester inserted in the center comes out clean. 


Let it cool on a wire rack and enjoy! If you like it a little sweeter, enjoy it with jam/jelly of your choice!

Check out the other Blogging Marathoners doing BM# 12. 

Sending these scones to 

 Kid's Delight hosted by Edible Entertainment,

Suma's CEDD  hosted for Raven and   

Pradnya’s Bake Fest # 3, an event started by Vardhini


Preparation Time 10 min + Baking Time 18 min
Makes 6-8 scones