Pumpkin Scones (Gluten Free)
Serves: 10
Prep time: 15 minutes
Cook time: 15 - 20 minutes
½ serves per portion
Recipe courtesy of Fiona McKenzie, Brisbane City Nights Branch
Ingredients:
- 250g pumpkin, peeled and cut into chunks
- 250g gluten free self-raising flour
- 50g coconut flour
- 20g butter or margarine
- 1 egg, lightly beaten
- ¼ cup milk, reduced fat
Method:
- PREHEAT the oven to 200˚C. Place baking paper on a biscuit tray.
- STEAM pumpkin until soft then puree.
- SIFT flours into a large bowl then rub in the butter or margarine. Add the pumpkin puree.
- MIX egg through the mixture and slowly add the milk until a soft dough forms. Turn out onto a floured or lined baking tray.
- FLOUR hands (in coconut flour) and pat dough forming a round 3 cm thick piece. Using the back of the knife to mark into wedges or squares (10 pieces).
- BRUSH dough with milk and bake in oven until golden, and firm when tapped.
- COOL, then split and serve with onion jam and low-fat cream cheese or top with ricotta and fresh spinach.
What's Great About It:
Scones are a delicious snack and can be health-a-sized with the addition of some veg. Pack these for an afternoon tea or picnic or enjoy as a meal with a side salad.
