Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

• 100 g vegan margarine
• 2 tablespoons sugar
• egg substitute (equal to one egg)
• 2 cups self-raising flour
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1 cup pumpkin (cooked, drained and mashed)
• 1/4 soymilk

1. Preheat oven to 220u0b0C.
2. Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
3. Sift flour, salt, and cinnamon together.
4. Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
5. Turn scone dough onto a lightly floured surface and knead lightly.
6. Roll or dress scone dough out, cut into desired shapes with a scone cutter.
7. Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
8. Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
9. Remove from tray and cool slightly on a wire rack. Best served warm.

margarine, sugar, egg substitute, flour, salt, ground cinnamon, pumpkin, soymilk

Taken from www.food.com/recipe/pumpkin-scones-vegan-egg-free-lactose-free-still-delicious-370153 (may not work)