Ingrédients pour Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious
- 1/2 cup vegan margarine
- 1/2 cup granulated sugar
- 1 tablespoon egg replacer
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1/2 cup plant-based milk (almond, soy, or oat)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
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Comment préparer Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup vegan margarine and 1/2 cup granulated sugar until light and fluffy. Add 1 tablespoon egg replacer (follow package instructions for liquid equivalent) and mix well.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gently fold in 1 cup pumpkin puree and 1/2 cup plant-based milk (almond, soy, or oat) into the wet ingredients, alternating with the dry ingredients. Mix until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 2-3 times. Do not overwork the dough.
- Pat or roll the dough to about 1 inch thickness. Use a 2-inch biscuit cutter or knife to cut out scones.
- Place scones close together on the prepared baking sheet. Brush tops with a little plant-based milk.
- Bake on the top rack of the preheated oven for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Serve warm with your favorite vegan butter or cream cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
0g
Carbs
6g
