Pumpkin Scones
Posted on 11/07/2010

INGREDIENTS

375g Vitarium Gluten Free Self Raising Flour
pinch of salt
40g gluten free icing sugar
2 teaspoons xanthan gum
1 teaspoon bicarbonate of soda
1/2 teaspoon ground nutmeg
30g butter, chopped
1 egg, beaten lightly
1 cup (250ml) buttermilk, approx.
2/3 cup cooled mashed pumpkin (I used jap pumpkin)

STEP ONE

Preheat oven to very hot (240C). Line a flat oven tray with baking paper.

STEP TWO

Sift the flour, salt, icing sugar, xanthan gum, soda and nutmeg into a medium bowl then rub in the butter until well combined.

STEP THREE

Add the egg, pumpkin and buttermilk and mix with a flat bladed knife to make a soft sticky dough. Add a little more buttermilk if necessary.

STEP FOUR

Turn dough onto a floured board and knead lightly until smooth. Pat the dough to a thickness of about 2cm and cut into rounds with a 5.5-6cm cutter. Gently rework scraps and cut remainder of dough until all used.

STEP FIVE

Place scones on the tray so they are just touching each other. Leave scones to stand for 5 minutes then gently brush tops with a little extra buttermilk.

STEP SIX

Bake in a very hot oven for about 15 minutes or until browned and cooked through. Wrap in a double layer tea towel to retain moisture while cooling on a wire rack.

STEP SEVEN

Serve while still warm with butter. Makes about 12 scones. Suitable to freeze.