Pumpkin Spice Scones and Vegan Clotted Cream

Pumpkin Spice Scones and Vegan Clotted Cream

I recently hosted a tea party to celebrate the birthday of a dear friend.  We both love tea and sweets and opportunities to speak in fake British accents so we had a jolly good time!

On the menu:

Pumpkin spice scones


Clotted cream and strawberry jam

Cucumber sandwiches


Fresh strawberries

Assorted teas

The gingersnaps, crumpets and jam were store-bought to save on time.  The gingersnaps are Nyakers brand and they were thin and crispy, just right for dunking in tea.  They were also perfect as the base for pumpkin pie crust instead of graham crackers that I made the next day.  I can’t recall the brand of the vegan crumpets but found them at FreshCo.

The sandwiches were filled with Tofutti Garlic and Herb Better Than Cream Cheese, baby spinach and cucumbers.  The scones were an adaptation of the sweet potato biscuits that I’ve been making for years (see below).   Being October, I thought pumpkin would be a nice variation.

So, what is the difference between a scone and a biscuit anyway?  It seems there is a fine line between the terms but biscuits are more of a savoury dinner food (often accompanied by gravy) and scones are a bit sweeter and more of an accompaniment for tea or breakfast.  In the UK, biscuits are more what we think of as cookies in North America, and as we were having as proper an Enligh tea party as we could, scones they were.  I used 2 tbsp of sugar for a not-too-sweet scone since I knew I’d be slathering them in jam, but you may want to increase to 3 tbsp to have them taste more like dessert.

Pumpkin Spice Scones


  • 1/3 cup soy milk
  • 1 tsp lemon juice or vinegar
  • 1 3/4 cup all-purpose flour
  • 2-3 tbsp dry sweetener
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 6 tbsp chilled vegan margarine
  • 3/4 cup pumpkin puree
Read the whole recipe on Earthgiven Kitchen