- 1/2 cup cooked and mashed pumpkin (roughly 135g)
- 1/2 cup oat/rice milk
- 1 tsp apple cider vinegar
- 50g Nuttelex, or other vegan butter
- 2 1/2 cup spelt flour (or 2 cups GF flour and 1/2 cup almond meal (or seed meal))
- 2 1/2 tsp gf baking powder
- 1 heaped tbsp Nutritional yeast
- 1/2 tsp Himilayan salt
- 5-6 grinds back pepper
- 1 tsp fresh chopped thyme.
- 1/2 tsp garlic salt
Place the milk and vinegar in a bowl and whisk together vigorously until it is quite frothy (Speed 4, 20 seconds). Then set aside.
Place the flour, baking powder and Nuttelex together in the processor and pulse until the mix resembles bread crumbs.
Add in the remaining dry ingredients and pulse to combine.
Add in the pumpkin mix and process to combine, adding the milk mixture slowly through the top chute. (Speed 4, about 15 seconds)
Tip on to floured surface and bring together – dough is quite sticky.
Roughly roll out to about 2cm thick and use scone cutter to cut out.
Place on a lined baking tray and put into preheated 200C oven (190C if fan forced) for 12-14 minutes.
Scones should rise, be golden brown and sound hollow when sharply tapped on the bottom.
These are delicious on their own for lunch, served warm with a little Nuttelex, or as a side to dinner, instead of a bread roll or damper.
Makes about 12, and they freeze and defrost well.