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Home » Gluten Free Recipes » Vegan Smoked Cheese and Pumpkin Scones

Vegan Smoked Cheese and Pumpkin Scones

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Cheese and Pumpkin Scones made gluten free with vegan options

These Cheese and Pumpkin Scones are the next level. There’s something deeply satisfying about a warm cheese scone, even better, how about cheese and pumpkin scones. Smothered in butter and washed down with a cup of tea. In my view savoury scones should be eaten soon after baking. If baking them for a picnic try filling them with butter and wrapping them in foil soon after baking and the scone will preserve it’s mildly spongy texture longer.

Cheese and Pumpkin Scones Recipe made gluten free with dairy and egg free options.

Skip to the good bit

  • Can I use tinned pumpkin for these cheese and pumpkin Scones?
  • How do you prepare pumpkin for baking?
  • Top Tips for making Scones
  • Can I make these non-vegan?
  • How best to store these pumpkin scones?
  • Like this recipe? You’ll love these
  • Vegan Smoked Cheese and Pumpkin Scones Recipe

I’ve got lots of pumpkin recipes on this website, because we’re a pumpkin carving kind of family. I hate to see food go to waste and always keep the carved flesh to put in recipes either that day or freeze the pumpkin for use later.

Can I use tinned pumpkin for these cheese and pumpkin Scones?

Of course, not everyone is a pumpkin carving mad family so what to do if you have no pumpkins to hand. Fear not, you can use tinned/canned pumpkin to make these scones. In fact, if you do you’ll find your scones are elevated to an ultra orange glow in colour! In this recipe I did in fact use tinned pumpkin because I’d used up my last frozen portion to make my daughter this Simple Gluten Free Pumpkin Pie – the taste of Autumn. It’s become a birthday tradition as she adores my pumpkin pie. In fact, as I type this she’s just gone up stairs with a huge slice of pumpkin pie covered in squirty cream.

Cheese and Pumpkin Scones Recipe made gluten free with dairy and egg free options.

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How do you prepare pumpkin for baking?

Here are some tips for how to prepare a pumpkin for baking into puddings, scones and sweet treats.

Ways to prepare a pumpkin for baking

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.

Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.

Steamed pumpkin; as above really but you steam it!

Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.

Perfect Pumpkin Puree
The base for so many Thanksgiving, Halloween and harvest time recipes. This perfect pumpkin puree is, in my humble opinion, the best way to make puree with the richest colour, flavour and texture. Ideal mixed with my homemade pumpkin spice to turn into pumpkin pies, breads, biscuits and more.
Check out this recipe
How to make the perfect pumpkin puree from scratch

Top Tips for making Scones

As with all my scone recipes, I recommend touching the scone dough as little as possible. I tend to do the mixing in the bowl then once turned out onto the worksurface I pat the dough into shape with my silicone spatula rather than knead and roll it.

Gluten free scones are a wee bit reluctant to rise so another top tip is to cut them as tall as possible. As you can see from the picture below, I cut my scones to about 1inch tall or more. This recipe makes 5 decent sized Cheese and Pumpkin Scones. That’s using an 8cm fluted cutter with each scone cut just over 1 inch high.

Can I make these non-vegan?

These Cheese and Pumpkin Scones are made vegan. However, if you don’t fancy or need to eat dairy free scones then follow these tips to use ‘normal’ cheese and butter without having to compromise on flavour or texture.

The recipe is naturally egg free anyway so no need to replace anything in terms of egg. The pumpkin acts as the egg replacer in this case.

You could use all manner of smoked cheeses and with a non dairy free cheese you’ll be blessed with the gift that is melted cheese that behaves. In this case you’ll want to grate an extra 25g of cheese to sprinkle on the tops of your scones.

As for butter, simply use your normal solid butter block in place of the vegan/dairy free butter I use in this recipe.

Cheese and Pumpkin Scones Recipe made gluten free with dairy and egg free options.

How best to store these pumpkin scones?

As mentioned at the beginning, any scone is always best eaten on the day. That said, these are still as delicious the next day. In fact, I’d say the smoked cheese flavour deepens the longer you leave them. I’ve eaten these the next day with lashings of dairy free butter or cream cheese and not needed to freshen them up by zapping them in the microwave or toasting them.

I keep my scones in Tupperware containers or metal tins, both work equally as well. Just keep them at room temperature, no need to chill.

Cheese and Pumpkin Scones Recipe made gluten free with dairy and egg free options.

Serving Suggestions for your Cheese and Pumpkin Scones

I mentioned above that I love mine with butter or dairy free cream cheese. The flavours of this pumpkin scone are rather robust. So, it will take toppings such as pickles, chutney or cut meats like smoked ham if not vegan or vegetarian.

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Vegan Smoked Cheese and Pumpkin Scones Recipe

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Cheese and Pumpkin Scones Recipe made gluten free with dairy and egg free options.

Vegan Smoked Cheese and Pumpkin Scones

Glutarama
The perfect recipe for using up that pumpkin flesh around Halloween, or, if you're like me and freeze your pumpkin you can enjoy these all year round! These Cheese and Pumpkin Scones are gluten free, dairy free and egg free so they are vegan too.
5 from 7 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Tea Time
Cuisine Dairy Free, Gluten Free, Vegan
Servings 5 large scones
Calories 286 kcal

Ingredients
 
 

For the scone

  • 250 g pumpkin puree [see below]
  • 250 g gluten free self raising flour
  • 40 g butter I use Flora Plant Butter
  • 100 g grated smoked dairy free cheese I used Applesmoked vegan cheese

For the glaze

  • 1 tsp pumpkin puree [see below]
  • 1 tsp dairy free milk I used soya milk
  • pinch nutmeg
  • pinch salt

Instructions
 

  • Sift the flour into a large bowl, add the butter and rub together into bread crumbs using your fingers or a pastry cutter/blender.
  • Add the cheese and combine (hold some back to sprinkle on top of your scones if you like)
  • Add the pumpkin puree then, using a rounded knife mix to combine until crumb mixture starts to bind. Use a cutting motion through the crumble mixture over and over again until the mixture comes together into a sticky dough.
  • Tip onto a well floured surface and pat into a thick round about 1 inch thick.
  • Using an 8cm cutter cut out 5 scones.
  • TOP TIP: if you need, add the scraps back to the mixing bowl and use the same cutting motion with the knife to bring them back together. Try not to be tempted to knead the scraps together to make your last scone.
  • Combine the glaze ingredients and brush liberally on top of each scone, then top with any remaining cheese if you like.
  • Place on a greased baking tray and put in the oven on 190°C | 170°C fan | 375°F | Gas 5 for 18-20 minutes until risen and springy to the touch.
  • Remove and allow to cool – these are best served slightly warm with lashings of butter.

Nutrition

Nutrition Facts
Vegan Smoked Cheese and Pumpkin Scones
Amount per Serving
Calories
286
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
30
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
17
mg
6
%
Sodium
 
260
mg
11
%
Potassium
 
108
mg
3
%
Carbohydrates
 
41
g
14
%
Fiber
 
7
g
28
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
8139
IU
163
%
Vitamin C
 
2
mg
2
%
Calcium
 
60
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheese, Easy, Pumpkin, Scones, Simple
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05/10/2021 · 7 Comments

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Comments

  1. Choclette says

    26/10/2021 at 2:16 pm

    Cheese pumpkin scones sound even nicer than plain pumpkin scones. I’m going to have to try these next. Yours look to have the perfect scone texture. Gluten-free baking just gets better and better.

    Reply
    • Glutarama says

      26/10/2021 at 2:38 pm

      Oh thank you so much Choclette that’s a lovey thing to say.

      Reply
  2. Angie | Fiesta Friday says

    22/10/2021 at 1:27 pm

    Pumpkin scones with cheese?! Seriously?! That sounds too good to be true 😄 Awesome, Rebecca!

    Reply
    • Glutarama says

      25/10/2021 at 7:43 am

      It’s a mistake made in heaven Angie haha x

      Reply
  3. Kat (The Baking Explorer) says

    22/10/2021 at 10:20 am

    They look absolutely yummy, cheese and pumpkin is such a tasty combo!

    Reply
  4. Sarah James says

    21/10/2021 at 2:19 pm

    Your scones look delicious Rebecca and what a gorgeous colour. Love the pairing of pumpkin with smoked cheese. Looking forward to trying them.

    Reply
    • Glutarama says

      21/10/2021 at 2:37 pm

      Thank you Sarah and thank you for taking the time to comment. The pairing was originally a fluke as it was the only cheese I had but my goodness it works so well – there are no mistakes, just happy accidents as the lovely Bob Ross would say.

      Reply

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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