How To make Curried Pumpkin and Ginger Scones

Vegan Pumpkin Scones Recipe (simple and delicious!)

The smell of fall will fill your home when you bake these delectable and healthy vegan pumpkin scones! There's no need for store-bought scones when you can make these egg and dairy-free pumpkin scones right in your own kitchen.

► Recipe included below or can be downloaded here:

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????????????Vegan Pumpkin Scones Recipe????????????

► INGREDIENTS
- 1/3 cup coconut oil, frozen
- 1/2 cup pumpkin purée
- 3 tablespoons aquafaba (liquid in a can of chickpeas)
- 1/4 cup coconut cream
- 2 cups all purpose flour
- 1/3 cup cane sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt

► CINNAMON SUGAR GLAZE
- 1 cup powdered sugar
- 1-2 tablespoons coconut cream
- Pinch cinnamon

► INSTRUCTIONS
1) Preheat your oven to 375F/190C and line a baking sheet with baking paper or a silicone baking mat. Set aside.
2) Measure out 1/3 cup of coconut oil and pour it into a plastic bowl (if its in liquid form) and place it in the freezer to harden. It should pop out of a plastic bowl easily after it has solidified.
3) In a smaller mixing bowl, whisk together the pumpkin puree, aquafaba and coconut cream.
4) In a separate larger mixing bowl, whisk together the dry ingredients, from the flour to the sea salt.
5) Pop the coconut oil out of the plastic bowl and chop it into small squares. Dump the coconut oil into the dry mixture and use a fork to cut the coconut oil into the flour (see video). You want the mixture to resemble coarse sand with no large coconut oil pieces remaining.
6) Add the liquid pumpkin mixture into the flour and coconut oil mixture and use a rubber spatula to stir until everything is mostly combined.
7) Dust your parchment paper-lined baking sheet with flour and dump the pumpkin dough onto the papeR. Knead the dough, adding more flour if needed, until it just comes together. Then press the dough into a 1-2 inch high round.
8) Cut the round into 8 triangles and carefully separate the triangles so there is about 2 inches between each scone.
9) Bake for about 20 minutes or until just barely starting to turn golden.
10) Remove the scones from the oven and allow them to cool for about 5 minutes before carefully transferring them to a wire rack to cool completely.
11) While the scones cool, prepare the cinnamon sugar glaze by whisking together 1 cup of powdered sugar and a pinch of cinnamon in a bowl. Add 1 tablespoon of coconut cream and stir to combine, adding more cream 1 teaspoon at a time until you get a thick, but pourable glaze.
12) Drizzle or coat the scones in the glaze and enjoy!


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How To: Baking Holiday Pumpkin Gingerbread

Perfect bread for Holiday get-togethers and gift giving!

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.

In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish

Pumpkin Thai Curry | Pumpkin Palooza | Fermented Homestead

I hope you enjoy this delicious Thai Pumpkin Curry recipe part of the #pumpkinpalooza collaboration! I found the recipe here:

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Ginger Cookies and Pumpkin Scones served with Apple Chutney - VividJoy

#gingercookies #pumpkinscones #applechutney
I am making cookies and savoury scones for afternoon tea. It's served with Apple chutney.

0.30 – Ginger Cookies
4.33 – Apple Chutney
9.15 – Pumpkin Scones

Ingredients for Ginger Cookies:
Fresh Ginger (8-10 cm)
Butter – 250g
Brown Sugar – I cup
White Sugar – 1 cup
Eggs - 2
Plain Flour – 4 cups
Backing powder – 4 teaspoons
Honey – 2 tablespoons
Vanilla – 2 teaspoons
Salt- Pinch (optional)

Ingredients for Apple Chutney:
Large Apples - 3
Half of an Onion
Garlic Cloves (finely chopped) - 3
Crushed Ginger - 1 teaspoon
Curry leaves (optional)
Cinnamon Stick - 1cm
Cloves – ¾
Cardamom (freshly ground) - 1/2 teaspoon
Chilli Powder – 1/2 teaspoon
Sri Lankan Curry Powder - 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coconut Oil – 2 teaspoons
Sugar – ½ cup
Water – ½ cup

Ingredients for Pumpkin Scones:
Pumpkin - 500g
Plain Flour – 500g
Butter – 150g
Backing Powder – 5 teaspoons
Sugar - 2 tablespoons
Cumin - 1 teaspoon (optional)
Milk - Splash


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Vegan Pumpkin and Ginger Soup made with the Kenwood Triblade System Hand Blender

Indulge in a bowl of goodness with this Vegan Pumpkin and Ginger Soup, rich and warming, with just a touch of heat. The Soup XL attachment with the Kenwood Triblade System Hand Blender has a larger foot making it perfect for blending your soup directly in to the pan with less mess and minimum effort. View the full recipe here-



For other Kenwood recipes-

Find out more about Kenwood Hand Blenders-