Gluten Free Pumpkin Scones
What’s great about it:
Scones are a delicious snack and can be healthy too. Serve these gluten-free pumpkin scones with a savoury filling to get an extra serve of vegetables into your day. Pack them for an afternoon tea or picnic, or enjoy as a main meal with a delicious side salad.
Serves 8 | Prep time 10 minutes | Cook time 20 minutes
300g Butternut Pumpkin, peeled and cut into chunks
250g Gluten free self-raising flour
50g Coconut flour
20g Butter or margarine
1 egg, lightly beaten
1/4 cup milk, reduced-fat
PREHEAT the oven to 200ºC. Place baking paper on a biscuit tray.
STEAM pumpkin until soft, and then dry off briefly in oven and puree. Allow pumpkin to cool.
SIFT flours, and rub in butter and add pumpkin puree. Mix egg through and slowly add just enough milk until soft dough forms. Turn out onto the baking paper dusted with extra coconut flour.
FLOUR hands (in coconut flour) and pat dough forming a large round 3 cm thick piece. Using the back of the knife mark into wedges or squares (8 pieces)
BRUSH dough with remaining milk and bake in oven until golden and firm when tapped.
COOL then split and serve with onion jam and fresh ricotta.
Recipe courtesy of: Fiona McKenzie, Country Kitchens Program Team.
Filed under: gluten-free, pumpkin, scones