Ingredients
-
100
-
2
-
-
2
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious), These scones are quite easy to make but just a hint from someone who made this mistake Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :), Most excellent!!! I didn’t have any pumpkin but used a can of mashed sweet potato that I had on hand It was GREAT!! My nephew even loved them and he is incredibly picky about what he eats Also, another trick to prevent burnt bottoms is to put a cookie sheet on the lower level of the oven , Made this for 4 of us, & all but one were gone in no time at all, so that must mean (& it DOES) that they made for a GREAT SNACK! Thanks for something totally guilt-free! [Tagged, made & reviewed while in Australia with the ZWT5]
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Steps
|
1
Done
|
Preheat Oven to 220c. |
|
2
Done
|
Beat Margarine and Beat Until Soft Then Add Sugar and Egg Replacer. Cream All Together Until Light and Fluffy. |
|
3
Done
|
Sift Flour, Salt, and Cinnamon Together. |
|
4
Done
|
Add Pumpkin and Milk Alternately With the Sifted Ingredients Into the Creamed Mixture Until Just Combined. Don not Over Mix. |
|
5
Done
|
Turn Scone Dough Onto a Lightly Floured Surface and Knead Lightly. |
|
6
Done
|
Roll or Dress Scone Dough Out, Cut Into Desired Shapes With a Scone Cutter. |
|
7
Done
|
Place Scone Shapes Close Together on a Lightly Greased and Flour Dusted Baking Tray. Brush Tops With a Little Milk. |
|
8
Done
|
Bake in the Oven For 10-15 Minutes or Until Cooked (watch Those Bottoms) and Golden. |
|
9
Done
|
Remove from Tray and Cool Slightly on a Wire Rack. Best Served Warm. |
