At last, fluffy moist gluten free scones… to be enjoyed with lots of butter and jam!
Best eaten when freshly baked. Can be frozen in a container, just wrap one or two scones in a kitchen paper towel and microwave for 50 to 60 seconds to thaw and warm a little.
30g white sugar
1 egg, at room temperature
1 cup of cooked mashed pumpkin (cold)
420g all purpose gluten free flour (Plus a little extra for rolling)
1 1/2 tbsp baking powder
1 1/4 tsp xanthan gum (on top of what’s already in the flour)
A small amount of milk to glaze
Tip: replace the flour and baking powder with 440g of Orgran Self Raising Gluten Free flour if it’s not possible to make your own flour.
Preheat the oven to 210°C.
Add the flour, baking powder, xanthan gum and salt in a mixing bowl and mix together well. Put aside.
In a bench top mixer, beat together the butter and sugar, then add the egg and beat again. Add the pumpkin and mix together.
Add the flour mixture and beat on low until the mix comes together to form a firm dough.
Dust the bench with flour before gently tipping out the dough. Dust the dough and your hands lightly with flour then press the dough out to be around 2 1/2 cm thick.
Use a drinking glass or scone cutter dusted with flour to cut the dough, then place on a baking tray covered with a sheet of baking paper.
Brush the tops with milk just before placing in the oven. Bake for around 20 minutes or until risen and golden.