Vegan pumpkin scones

There are people who will wonder why I should even consider veganising my favourite pumpkin scone recipe.  Then there are those who will wonder why the scones needed an egg in the first place.  Well, I am no fan of eggs and this version gave me a chance to bake more with those lovely chia seeds and to write more about pumpkin scones for both Vegan MoFo.

I take great pride in my pumpkin scone recipe.  I wish I knew where I found it.  It has been in my recipe notebook far longer than I care to remember.  I have been eating a similar pumpkin scone for far longer.  I suspect the recipe came from my mum.  These pumpkin scones seem to be unique to Australia - using what we know as pumpkin.  The scones are small, round and fluffy.  I make them often.  A vegan version didn't seem too difficult.  Some silken tofu and chia seeds seemed a good substitute for the egg.

It wasn't my finest moment in baking.  The egg substitution wasn't a problem.  But I misread the amount of milk.  I was hurrying between picking up the car from the mechanics and getting Sylvia to sleep.  A neighbour dropped in.  The rain poured down.  No excuse!  I know this recipe so well.  Well enough to know it wasn't coming together the way it should.  I added tablespoon after tablespoon of milk until it felt right.  The dough could have been slightly softer but it was close enough for jazz.

Coming out of the oven they seemed bland.  I toyed with ideas of more maple syrup (for sweetness), a pinch of salt (for taste) and some soy flour (for added richness).  The scones were so pale compared to my usual scones.  Maybe the pumpkin hadn't been at its best!

As the scones cooled the flavour came through.  I was pleasantly surprised.  They were great eaten warm with melting margarine but even better at room temperature with goats cheese.

Other vegan-friendly scones on Green Gourmet Giraffe
Chocolate blueberry and ginger scones
Orange and date scones  
Treacle scones

Pumpkin Scones
Adapted from this recipe
Makes 18 small scones (or 12 medium)

60g margarine
2 tbsp maple syrup
½ cup cooked and mashed pumpkin*
2 tbsp silken tofu
1 tbsp chia seeds
1 tbsp soy milk
6-7 tbsp soy milk
2 ½ cups self raising flour

To glaze:
1 tbsp soy milk

*Note: I had 160g pumpkin (probably about 200g before I peeled and trimmed).  I cut it into chunks and microwaved it in a tub (covered with a vent) until the pumpkin was falling apart.  I mashed it lightly with a fork.  It made a scant half cup.  Ideally the pumpkin should be cooled to room temperature before adding to mixture but it wasn't when I made these.

Preheat oven to 230 C.

Mash up silken tofu with chia seeds and 1 tbsp milk.  Set aside.  Cream margarine and maple syrup. Mix in pumpkin. Gently mix in the tofu mixture and 6 tbsp milk. Sift flour (optional - I never do it) and stir into the mixture to make a soft dough.  Add extra tbp of milk if dough is too dry.

Lightly knead and roll out dough into a 2-3cm thick round on a lightly floured surface. Use a scone cutter (or if you want to be traditional, a vegemite glass!) dipped in flour to cut out scones. Roll out any scrapes of dough and cut more scones until no dough is left. Place on a baking tray. I like placing them close together so they all join up and have to be broken apart once cooked but you can space them out if you prefer.

Brush scones with milk. Bake in preheated oven 15-20 minutes or until golden brown.  Wrap in a clean tea towel until ready to eat.  Eat warm or at room temperature.  Best on the day of baking but I love them the next day too.

On the Stereo:
The colour of white: Missy Higgins

This post is part of Vegan Month of Food October 2011.  Go to my Vegan MoFo list for more Vegan MoFo posts.