Delicious Gluten free Scones. Suitable for Coeliacs!
Because I am a coeliac, I have had to change the recipe to meet these needs. Gluten free flour sucks up a lot of moisture and generally requires more of the fat component than regular baking and this is reflected in the amount of butter used. I think that it would have been just fine with only 3 tablespoons of butter, but hey…..BUTTER!!
Naturally, on this occasion the flour didn’t absorb the moisture and I needed to use more flour to form a dough. Xanthan gum is used to help keep the scone together (in the absence of gluten) BUT you could make these without – they will become crumbly though.
Oh and before we go to the recipe – I made a double batch and have frozen more than half the scones for future smoko
- 4 tablespoon butter
- 1 cup sugar⠀
- 1/2 teaspoon salt
- 2 eggs
- 2 cups mashed pumpkin (cold)⠀
- 4-5 cups gluten free self-raising flour
- 1 teaspoon xanthan gum
- Beat together butter, sugar and salt with electric mixer till light and fluffy.
- Add egg, then pumpkin and stir in the flour. Depending on the type of pumpkin used, you may need to use the extra cup of flour (see note above re GF flour).
- Turn dough onto a floured board and cut into circles.
- Place on a tray and baste top with milk.
- Place on the top shelf of a very hot oven (225-250c) for 15-20 minutes.⠀
Makes 24 gluten free pumpkin scones – as with all gluten free baked goods, if you don’t eat all in the first sitting, you will need to warm in the microwave before eating (as we know, they get a bit hard).