Gluten free pumpkin scones
Prep
10 min
Cook
18 min
Serves
10
Skill
Vegetarian
Prep
10 min
Cook
18 min
Serves
10
Skill
Gently spiced scones are the perfect way to use up leftover roast pumpkin – or simply an excuse to make extra!
Ingredients
- 1/2 cup roasted or steamed pumpkin, pureed or mashed (130g)
- 2 Tbs brown sugar
- 2 Tbs So Good™ Soy Milk or Unsweetened Almond Milk
- 4 Gluten Free Coconut & Cinnamon Weet-Bix™, finely crushed
- 1 1/2 cups gluten free plain flour
- 2 tsp gluten free baking powder
- 1/4 teaspoon salt
- 1 1/2 tsp mixed spice
- 100 g margarine, very cold
- 2 tsp coarse sugar for sprinkling, optional
Nutrition per serving
800 kJ
energy kj
2 g
protein
3 g
saturated fat
1.4 g
dietary fibre
25 g
carbohydrate
5 g
sugars
239 mg
sodium
Method
- Preheat oven to 180°C. Line a large oven tray with baking paper. In a medium jug or bowl, whisk pumpkin, sugar, and So Good milk, until smooth.
- In a large bowl, whisk together the crushed Weet-Bix, flour, baking powder, salt, and spices. Add margarine and use fingertips to quickly rub the spread into the dry ingredients until crumbly. Make a well in centre of the flour mixture.
- Pour pumpkin mixture into the well. Stir, using a flat-bladed knife and a cutting motion, until a shaggy dough forms.
- Use two large spoons to scoop dough into 10 portions, and place on the prepared tray. Sprinkle with coarse sugar, if using.
- Bake 18 - 20 minutes until golden and cooked through. Cool on tray 5 mins, serve warm. Scones are best on the day they are baked.
- 1/2 cup roasted or steamed pumpkin, pureed or mashed (130g)
- 2 Tbs brown sugar
- 2 Tbs So Good™ Soy Milk or Unsweetened Almond Milk
- 4 Gluten Free Coconut & Cinnamon Weet-Bix™, finely crushed
- 1 1/2 cups gluten free plain flour
- 2 tsp gluten free baking powder
- 1/4 teaspoon salt
- 1 1/2 tsp mixed spice
- 100 g margarine, very cold
- 2 tsp coarse sugar for sprinkling, optional
Nutrition per serving
800 kJ
energy kj
2 g
protein
3 g
saturated fat
1.4 g
dietary fibre
25 g
carbohydrate
5 g
sugars
239 mg
sodium
- Preheat oven to 180°C. Line a large oven tray with baking paper. In a medium jug or bowl, whisk pumpkin, sugar, and So Good milk, until smooth.
- In a large bowl, whisk together the crushed Weet-Bix, flour, baking powder, salt, and spices. Add margarine and use fingertips to quickly rub the spread into the dry ingredients until crumbly. Make a well in centre of the flour mixture.
- Pour pumpkin mixture into the well. Stir, using a flat-bladed knife and a cutting motion, until a shaggy dough forms.
- Use two large spoons to scoop dough into 10 portions, and place on the prepared tray. Sprinkle with coarse sugar, if using.
- Bake 18 - 20 minutes until golden and cooked through. Cool on tray 5 mins, serve warm. Scones are best on the day they are baked.