Pumpkin Scones
This Gluten Free version of Pumpkin Scones is for my Nana who always made me Pumpkin Scones growing up.
Gluten Free
Makes 10-14
Ingredients
300g / 2 cups Anything But Ordinary Plain Flour
60g / 5 tablespoons GF cornflour
2 rounded teaspoons psyllium husk powder
1 teaspoon flaxmeal
2 teaspoons baking powder
1 teaspoon bicarb soda
¼ teaspoon salt
pinch nutmeg
20g soft butter
100g / ½ cup caster sugar
1 teaspoon hot water
330g / 1⅓ cups mashed steamed pumpkin
2 tablespoons milk
2 teaspoons apple cider vinegar
1 egg
Preheat oven to 210 degrees Celsius. Line a baking tray with baking paper.
In a small bowl measure the milk and apple cider vinegar.
Method
Preheat oven to 210 degrees Celsius. Line a baking tray with baking paper.
In a small bowl measure the milk and apple cider vinegar.
Sieve the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, flaxmeal, baking powder, bicarb soda, salt and nutmeg and whisk together. Mash the butter and sugar together then stir in the hot water. Add the pumpkin and curdled milk and mix to combine. Break the egg into a mixing bowl and beat on medium speed until light and fluffy or whisk really well. This is an essential step that results in the scones light texture. Add the pumpkin and flour all at once and beat on medium low speed for one minute or if mixing by hand use a spatula to bring it all together.
Flour a work surface and your hands and scrape out the dough which should be soft and sticky. Roll into a well formed ball being careful to use only the palms of your hands as fingers will penetrate the soft dough. Pat it out to a 20cm square. Fold one third over and then the other third on top, giving you a piece of dough about 7cm x 20cm. Rotate the dough and and fold in thirds again. This process helps aerate the finished scone. Now pat out to about 30mm high and cut 6 x 6cm circles or about 10 x 5 cm circles. Place the scones close together on the prepared tray. Do the same with the off-cuts of dough. There should be 10 large or 12-14 small scones in total. If not it just means the cooking time may vary. Using a pastry brush, liberally brush with milk. Place in the preheated oven, turn the temperature down to 175 degrees Celsius and bake for 15 - 18 minutes, rotating the tray after 10 minutes. They will just begin to brown when done and should still be soft inside rather than dry. Best eaten fresh and served warm with butter or jam and cream.
Notes
Serve with our Strawberry Coulis that was created for our Strawberries and Cream Chia Pudding Recipe