Vegan Pumpkin & Rosemary Scones
Prep: 10 minutes
Cook: 12-15 minutes
225 g Self Raising Flour (2 Cup)
60 g Almond Flour (1/2 Cup)
2 tablespoon Natvia, plus extra
2 Sprigs Rosemary
60 g Vegan Margarine, Chilled
60 g Almond Milk, chilled, plus extra (1/2 Cup)
120 g Pureed Pumpkin
- Preheat the oven to 200C
- Combine the flour, almond meal and Natvia in the bowl of a food processor. Pulse briefly to combine. Add half of the leaves of rosemary.
- Add the butter, milk and pumpkin and pulse until combined.
- Sprinkle a bench top with flour and then bring the dough together. Roll out to and use a floured scone cutter to cut out rounds. Place the rounds on an oven tray dusted with flour. Brush the tops with milk and sprinkle on the extra rosemary. Bake for 12-15 minutes. Remove from the oven and enjoy warm with extra margarine.
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