Savory Pumpkin Cheese Scones

• 分量: 12 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

60 g vegan butter

1 tbsp dijon mustard

40 g nutritional yeast

250 g cold mashed pumpkin or squash (Approx 300g of uncooked pumpkin yields 250g cooked)

355 g plain (all purpose) flour

4 tsp baking powder

1/4 tsp bicarb soda

1 tsp thyme (fresh or dried)

2 tsp sage (fresh or dried)

2 tsp vegan milk (just enough to bring the dough together)

手順

Preheat oven to 200°C / 400°F / Gas Mark 6 and line a tray with baking parchment.

Stir the nutritional yeast, herbs, butter and mustard in a bowl until combined. Best to use a knife to combine the butter.

Add in the cold mashed pumpkin and stir until combined.

Gradually add the flour, bicarb soda and baking powder to the pumpkin mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together.

If needed add a tiny bit of vegan milk to bring together the scone dough.

Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don't want tough scones!)

Roll and pat the dough out until it is about 5-6 cm thick.

Use a cookie cutter or a glass and cut between 10-12 scones out and put onto the baking tray. (Any leftover dough, pat together to make a wobbly scone. It's you cook's treat for later!).

Dust with flour and bake the scones for about 14-15 minutes, until golden on top. They will sound hollow when tapped on the bottom when properly baked.

Let cool on a wire rack and then serve!

Delicious served warm with vegan butter!

栄養

• カロリー: 157 kcal
• 脂肪総量: 4 g
• 飽和脂肪: 1 g
• ナトリウム: 71 mg
• 炭水化物総量: 25 g
• 食物繊維: 2 g
• 糖質総量: 1 g
• タンパク質: 6 g