Parmesan Pumpkin Scones


Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 tbsp sugar
  • 1 tsp dried sage
  • ½ tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cup (4 tbsp) cold vegan butter, grated
  • 1/3 cup Follow Your Heart Grated Parmesan
  • ½ cup pumpkin puree
  • 2 tbsp regular unsweetened almond milk
  • ¼ cup pecans, chopped
  • 2 tbsp pepitas, chopped

Topping

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flours, sugar, dried sage, baking powder, baking soda, and salt.
  3. Add the grated butter and parmesan then stir to combine.
  4. In a small bowl, whisk together the pumpkin puree and almond milk.
  5. Pour the pumpkin/milk mixture into the large bowl with the dry ingredients and stir until just mixed.
  6. Add the chopped pecans and pepitas and combine gently with your hands.
  7. Lightly flour the counter and turn the dough out onto the surface.
  8. Gently knead together with your hands just until dough sticks together. Form into a round disc shape about 1″ thick.
  9. Sprinkle the chopped sage and parmesan on top then gently pat down so it sticks to the dough.
  10. Slice into 6 triangle/pie-shaped pieces.
  11. Place each scone on the baking sheet and bake for about 15 minutes until the scones are golden brown on the edges and fully baked through.
  12. Remove from the oven and cool on a rack.
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