Sometimes you just want a tasty treat but without the sweetness. Well, pumpkin scones are that tasty treat for my family. They are so tasty and delicious, we love them. They are also easy to make and great for lunchbox treats.
I use a cookie cutter that is approximately 5cm in diameter, so the scones a fairly small. Using this cookie cutter this recipe makes around 18 scones, however, if you use a glass cup or larger cookie cutter it will obviously make less scones.
I hope you enjoy these savoury scones. They are delicious plain, with butter/nuttelex or even with a chunk or grated cheese if you can tolerate it. Of course, my dad also loves them with golden syrup, honey or with jam and cream.
|Prep time||Cook time||Total time|
|15 mins||15 mins||30 mins|
Author: Tracey Francis of Essential Olie
- 2 cups Sweet Sorghum / Rice Blend of Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Guar Gum
- 320g Pumpkin
- 40g melted Butter or Nuttelex
- ½ cup Milk (Dairy or Non-Dairy)
- 1 Egg
- De-seed and peel pumpkin then cut into cubes and boil in a small saucepan til tender (approximately 10 minutes).
- Drain excess water from pumpkin then mash.
- Preheat oven to 200°C (fan forced).
- Sift flour, baking powder and xanthan gum into a large mixing bowl.
- Melt butter/nuttelex then add to milk then mix egg into milk/butter mix.
- Add mashed pumpkin and milk mix to flours and mix well with a mixing spoon. It should be sticky.
- On a floured bench (or greaseproof paper with flour) pat down mix til it’s at the desired thickness (usually around 2-3cm), cut with a cookie cutter or glass cup and put onto greaseproof pan.
- Bake for 15 minutes.
- Allow to cool slightly then eat.