Flaky, buttery scones packed with flavour. These savoury Cheesy Pumpkin Scones with Thyme and Bacon are the perfect fall snack.
Step aside pumpkin spice and say hello to savoury pumpkin treats. Pumpkin isn’t just for cinnamon and nutmeg – it’s also the perfect addition to many savoury treats like these Cheesy Pumpkin Scones with Thyme and Bacon. Flaky and delicious plus they’re entirely plant-based and dairy free.
All week we’re sharing recipes that combined use up one large can of pumpkin purée so you no longer find half full cans in the back of your fridge. We LOVE these scones for precisely this use case. They come together in just one bowl, making them the perfect fall baked good to enjoy alongside dinner or breakfast. Plus they’re perfect for freezing, which means you can use up that can of pumpkin before it goes bad but don’t have to scarf down a bunch of baked goods in a few days.
Why you’ll love this recipe:
- Loads of flaky layers.
- A savoury twist on a pumpkin scone.
- Can be frozen before baking!
Top tips for making Cheesy Pumpkin Scones:
- Keep the ingredients cold. Scones get their flaky layers when cold butter creates air pockets while baking. If the butter is too warm before baking it will melt before it can create air pockets.
- Use a pastry blender. To keep the dough as cold as possible, we reduce contact with our hands as the warmth from them can melt the butter. Use a pastry blender to cut the vegan butter into the dough without raising the temperature too much.
- Create layers by stacking dough. For the super tall scones with many layers we cut the dough in half and layer it on top of each other2-3 times before pressing into a disk or square to cut into scones.
- Freeze scones before baking. Like mentioned previously, the butter needs to be cold to create flaky layers. While the oven preheats, keep the prepared scones in the freezer right before baking for the best layers ever.
Ingredient Notes:
- Non-Dairy Butter – We use Becel Plant-Based Baking Sticks for almost all of our recipes now. But whatever your favourite non-dairy butter substitute is should work. Coconut oil will not work.
- Non-Dairy Milk – Any non-dairy milk will work, we often use soy or oat.
- All-Purpose Flour – We use our store brand unbleached all-purpose flour. Whichever your favourite all-purpose flour is will work!
- Meatless Bacon – We use the King’s Vegetarian vegan bacon! If you can find it we highly recommend it.
- Non-Dairy Cheese – Our favourite to use is either the Daiya Cheddar Block or the Violife shredded cheddar. Whichever your favourite vegan cheddar cheese is will work.
Other recipes that use pumpkin purée:
How to make Cheesy Pumpkin Scones with Thyme and Bacon:
Cheesy Pumpkin Scones with Thyme and Bacon
Flaky, buttery scones packed with flavour. These savoury Cheesy Pumpkin Scones with Thyme and Bacon are the perfect fall snack.
Print Pin ItServings: 8 scones
Ingredients
- 360 g (3 cups) all-puprose flour
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- 2 tbsp fresh thyme
- 2 tsp garlic powder
- pinch kosher salt
- 170 g (¾ cup) cold vegan butter
- 100 g dairy-free cheese, shredded
- 4 piece cooked vegan bacon, diced
- 180 mL (¾ cup) non-dairy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flaxseed
- 125 mL (½ cup) pumpkin purée
- 30 mL (2 tbsp) maple syrup
Instructions
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
- Mix all-purpose flour, baking powder, baking soda, garlic powder, fresh thyme, and salt in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers. Mix in the shredded cheese and bacon.
- Create a well in the centre of the flour mixture and pour in the milk, apple cider vinegar, ground flaxseed, pumpkin puree, and maple syrup. Using a rubber spatula fold the wet and the dry together. Once most of the flour is mixed in, turn out the dough on a clear surface and gently fold the dough until the rest of the flour is combined.
- Press the dough into a rectangle or circle about 1 inch thick. Cut in half and place one half on top of the other and press into a 1 inch thick rectangle or circle again, doubling the layers. Repeat 2-3 more times to create dozens of layers of dough and butter. Finally press into a rectangle or circle 1 inch thick then cut into 8 smaller rectangles Or 8 wedges. Place the scones on a lined baking sheet and set in the freezer for at least 30 minutes, but longer is better.
- When adequately chilled, preheat the oven to 400°F.
- Remove the scones from the freezer and transfer them to another lined baking sheet. (Optional) Brush with a vegan "egg" wash of choice, we like to use 1 part soy milk and 1 part maple syrup.
- Bake for 20-25 minutes or until golden brown on top and dark golden on the bottom.
- Transfer to a wire rack to cool slightly. They’re delicious when served warm or room temperature.
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