Yumo
Beat sugar and butter until creamy. Add egg and pumpkin and mix well.
Fold in gluten-free flour. If using a electric mixer use dough hook on a low speed for flour addition.
Lightly dust bench surface with flour. Turn out mixer and pat down slightly. Cut using scone cutter.
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
Serve with whatever you like.
Ingredients
Directions
Beat sugar and butter until creamy. Add egg and pumpkin and mix well.
Fold in gluten-free flour. If using a electric mixer use dough hook on a low speed for flour addition.
Lightly dust bench surface with flour. Turn out mixer and pat down slightly. Cut using scone cutter.
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
Serve with whatever you like.