Gluten-free Pumpkin Scones
Pumpkin scones were made popular in Australia by a politician’s wife in the 1970’s. Flo Bjelke-Peterson became a household name purely and simply because of her novel scone recipe.
These scones totally will satisfy your sweet tooth and when you makes them, you can feel good because they’re actually pretty good for you! They even have a little protein and fibre so you’ll feel satisfied and won’t want to scarf down the whole batch in one sitting.
- 1½ cups of gluten-free self raising flour
- ½ cup of sugar
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- 6 tablespoons of frozen unsalted butter
- ½ cup of pumpkin puree
- 1 large egg
- 1 tablespoon of milk
- 1 tablespoon of plain yogurt
- Pre-heat oven to 220 deg Celsius and line a baking sheet with parchment paper
- In a medium bowl, combine gluten-free flour with sugar, baking powder and salt, then mix well.
- Grate frozen butter using a cheese grater into the dry ingredients, then mix gently with your fingers until there are no more large chunks left
- In a large bowl, mix together pumpkin puree, egg, milk and yogurt until well combined
- Slowly add in the dry ingredients, stirring until just you get a homogeneous dough, but do not over stir
- Remove dough onto a lighted flour surface (make sure you use gluten-free flour) and form a round disk
- Cut dough into 6 equal triangles and place triangles on prepared baking sheet, making sure that each triangle has plenty of space around it (the dough will expand)
- Bake dough for 14 to 16 minutes or until edges turn golden brown and a tooth pick inserted in the middle of the scones comes out clean
- Serve scones warm with whipped cream, maple syrup, or eat them plain