Gluten free pumpkin scones

Serves: 10
Prep: 10
Cook: 18

Gently spiced scones are the perfect way to use up leftover roast pumpkin – or simply an excuse to make extra!

Ingredients

  • 1/2 cup roasted or steamed pumpkin, pureed or mashed (130g)
  • 2 Tbs brown sugar
  • 2 Tbs So Good™ Soy Milk or Unsweetened Almond Milk
  • 4 Gluten Free Coconut & Cinnamon Weet-Bix™, finely crushed
  • 1 1/2 cups gluten free plain flour
  • 2 tsp gluten free baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tsp mixed spice
  • 100 g margarine, very cold
  • 2 tsp coarse sugar for sprinkling, optional

Method

  1. Step 1

    Preheat oven to 180°C. Line a large oven tray with baking paper. In a medium jug or bowl, whisk pumpkin, sugar, and

  2. Step 2

    In a large bowl, whisk together the crushed

  3. Step 3

    Pour pumpkin mixture into the well. Stir, using a flat-bladed knife and a cutting motion, until a shaggy dough forms.

  4. Step 4

    Use two large spoons to scoop dough into 10 portions, and place on the prepared tray. Sprinkle with coarse sugar, if using.

  5. Step 5

    Bake 18 - 20 minutes until golden and cooked through. Cool on tray 5 mins, serve warm. Scones are best on the day they are baked.

Tips

  • Mixed spice can be replaced with 1 tsp ground cinnamon, plus 1/2 tsp ground ginger, plus a pinch of grated nutmeg.
  • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum powder to the flour in step 2.

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