Pumpkin scones that are gluten free and will transport you to a world of autumnal bliss, with warm spices and the delectable taste of pumpkin. These scones have such a light and soft texture with the addition of the pumpkin puree and I’m sure they will become a regular, amongst all of your gluten free recipes!
Having celiac disease involves eliminating gluten, a protein found in wheat, barley, and rye, from one’s diet. Maybe the choice to eat a gluten free diet is because of other dietary restrictions, and not just having celiac disease. Whatever the reasons may be, I am sure you will love the flavours and texture of these gluten free pumpkin scones. Finding delicious and satisfying, gluten free, baked goods can often be a challenge.
STEPS TO MAKE THESE PUMPKIN SCONES
1. Gather the Ingredients
In this recipe you will need a kitchen scale, which is quicker to use and more accurate. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price.
I have used my own gluten free flour blend in this recipe. You will need: millet flour, sorghum flour, tapioca starch, brown rice flour and oat flour (or sub oat flour with quinoa flour)
2. Mix the Dough
You will need two mixing bowls for this recipe. Into the first bowl, whisk together the flour blend, spices, salt, baking powder and baking soda. Into a second bowl, place the milk, pumpkin puree, psyllium husk and flax seed. Immediately whisk the psyllium husk together with the milk and pumpkin puree to prevent any clumps forming. Then stir the psyllium husk and pumpkin mixture into the dry ingredients, until they are completely combined.
3. Roll the dough
This dough is easy to work with and it’s a soft and gorgeous texture for a gluten free dough. Using a rolling pin, roll the dough out onto a large sheet of parchment paper that is dusted with flour. This will prevent the dough from sticking to it. Roll the dough out into a rectangle and divide it into 8 equal pieces. Alternatively roll the dough out into a circle and cut into 8 equal wedge shaped pieces.
4. Bake and Enjoy
Heat the oven to 400 °F and bake the scones on the middle rack. Glaze the scones and serve them with a good slab of butter.
- 20 g golden syrup or honey
- 30 g melted butter
- 2 large eggs, room temperature
- 50 g milk
- 50 g plain or pumpkin yogurt
- 120 g pumpkin puree
- 16 g whole psyllium husk
- 70 g millet flour
- 90 g sorghum flour
- 70 g tapioca starch
- 70 g brown rice flour
- 70 g oat flour
- 35 g white sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp ginger, powdered
- 1/4 tsp salt
- 3 tsp baking powder
- 1/2 tsp baking soda
- 50 g icing sugar
- 2 tsp milk
- 2 tsp maple syrup
- Cut out some parchment paper to fit a pizza stone or a baking tray.
- In a small sauce pan on low heat, combine the golden syrup and butter, stir until the butter is melted and then cool it to a lukewarm temperature.
- Beat the eggs, milk, yoghurt, and pumpkin puree, then beat in the the psyllium husk.
- In a large bowl add the millet flour, sorghum flour, tapioca starch, brown rice flour, oat flour, sugar, spices, salt, baking powder and baking soda.
- Mix the wet ingredients into the flour mixture and combine everything well, leaving no loose flour.
- Tip the dough out onto a well floured surface and knead it breifly before shaping it into a rectangle, and cut the dough into 8 equal sized pieces and place them 1 inch apart on a parchment lined pan. Alternatively shape the dough into a circle and cut it into triangles.
- Bake the scones at 400 °F for 15 minutes and then reduce the temperature to 350°F for a further 10 to 15 minutes or until an inserted toothpick comes out clean
- Cool the scones while making the glaze, by whisking the ingredients in a small bowl. If the mixture is too runny, then add a little more icing sugar, or if it is too dry just add a little more milk or maple syrup. Drizzle the glaze on top of the scones and enjoy while warm.
- Store any left over scones in an airtight container for 1 to 2 days.