Gluten Free Pumpkin Scones

Category, DifficultyIntermediate

Yumo

Yields12 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1/2 a cup of castor sugar
 2 tablespoons of nuttelex
 1 egg
 1 cup of boiled soft mashed pumpkin
 3 cups of gluten-free self-raising flour
1

Beat sugar and butter until creamy. Add egg and pumpkin and mix well.

2

Fold in gluten-free flour. If using a electric mixer use dough hook on a low speed for flour addition.

3

Lightly dust bench surface with flour. Turn out mixer and pat down slightly. Cut using scone cutter.

4

Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.

5

Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.

6

Serve with whatever you like.

Ingredients

 1/2 a cup of castor sugar
 2 tablespoons of nuttelex
 1 egg
 1 cup of boiled soft mashed pumpkin
 3 cups of gluten-free self-raising flour

Directions

1

Beat sugar and butter until creamy. Add egg and pumpkin and mix well.

2

Fold in gluten-free flour. If using a electric mixer use dough hook on a low speed for flour addition.

3

Lightly dust bench surface with flour. Turn out mixer and pat down slightly. Cut using scone cutter.

4

Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.

5

Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.

6

Serve with whatever you like.

Gluten Free Pumpkin Scones