Updated: May 1
You're the scone that I want!
The origin of the word 'scone' is hotly contested. Some say it comes from the Dutch word ‘schoonbrot’ [which means beautiful bread] while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.
Either way these part-biscuit, part-pastry, part-bread like circles of deliciousness are a firm favourite with our team.
Each week our resident baker, Jan Furmage, supplies morning tea to the Saturday or Sunday volunteer crew ... now you know why those shifts are so popular!
Jan has made it her mission to veganise all the favourites and scones are definitely her most requested menu item.
So we give you Jan’s Pumpkin Scones.
Make them, enjoy them, and send some to us!
PREP TIME: 10 Mins
COOKING TIME: 20 mins
EATING TIME: Seconds
2 tbsp of vegan butter
1/2 cup raw sugar
1/4 teaspoon salt
1 vegan egg replacer
1 cup cold, mashed pumpkin
2 cups sifted self-raising flour
1. Preheat oven to 220C/200C fan-forced
2. Beat together the butter, sugar and salt with an electric mixer [or beat really fast with a wooden spoon if you don’t have a mixer!].
3. Stir in the egg and pumpkin with a wooden spoon.
4. Add flour and mix with a wooden spoon until mixed through. Be careful not to over mix.
5. Turn onto a floured board and flatten slightly with your hand to a depth of about 2cm.
6. Either cut out the scones with a scone cutter and place on a lightly floured baking tray, or, place scone dough in one piece on a lightly floured baking tray and score the top with a knife, marking out 12 scones [pictured, and jan's preferred way because its faster].
7. Place on the top shelf of your preheated oven and bake for 20 minutes.
8. When cooked, transfer to a wire rack.
9. Serve with your favourite jam.
When it comes to mixing in the flour, don't overdo it; mix until the dough just comes together. Avoid kneading or they will become tough and heavy.