Gluten Free Pumpkin Scones

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These Gluten Free Pumpkin Scones are delicious for a special occasion or as a treat for the kids afternoon tea. They are easy to make and are very low in sugar. You could use a bought gluten free flour mix if you are running short on time or make your own gluten free flour recipe here.

Gluten Free Pumpkin Scones
 
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This recipe is adapted from the Australian Women's Weekly The Gluten Free Cookbook under the recipe name of Kumara Damper.
Author:
Recipe type: Afternoon Tea
Serves: 8
Ingredients
  • 1⅔ cups gluten free self raising flour (you can buy a packaged one such as White Wings or Red Mill or make your own gluten free flour mix here
  • 1 teaspoon Xylitol
  • ¼ teaspoon sea salt
  • 20g butter
  • ½ cup cold mashed pumpkin or kumara (sweet potato)
  • ½ cup buttermilk, milk or cream
  • 2 tablespoons water
  • 2 teaspoons milk
Instructions
  1. Preheat oven to 220 degrees C or 450 degrees F. For fan forced ovens reduce temperature by 20 degrees.
  2. Sift dry ingredients into large bowl, rub in the butter until breadcrumb consistency.
  3. Add pumpkin, buttermilk, and enough of the water to mix to a soft, sticky dough. Knead dough lightly on floured surface until smooth.
  4. Pat or roll dough out to a circle shape and using a cookie cutter or edge of a glass, cut out scones.
  5. Place them onto baking tray and brush tops with milk.
  6. Bake for about 20 - 25 minutes.
  7. Serve with jam and cream.

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  • Erica F

    Why is this post on this website when it doesn’t use coconut oil? A substitute for butter would be helpful.

    • Hi Erica,
      My website, while it is called coconutoilpost16.dev, contains lots of recipes which I have tried and tested but not every recipe has coconut oil in it. Saturated fats, whether it is butter or other oils are a healthy fat to have in recipes. Sometimes coconut oil doesn’t work as well in certain recipes that call for butter and therefore I don’t recommend it. I haven’t tried at this stage, making scones with coconut oil although you may be able to use ghee. I hope that helps. ๐Ÿ™‚

  • Rita

    Hi Kerry,
    any suggestions on what I can substitute for dairy eg milk, butters in some of the recipes. My daughter is gluten intolerant, also dairy (cow, goat, sheep milks), corn (inc. corn syrup etc), almond and soy intolerant…and egg white. I’m at a loss of what I can create that’s tasty for meals and also for sweet treats. She loves pumpkin and I’d love to make pumpkin scones but can’t use milk.
    Hoping you might be able to shed some light for me!!
    Cheers
    Rita

    • Hi Rita,
      Oh my gosh – my heart goes out to you and your daughter! What a challenge! I am in the middle of taking my daughter through a FODMAP challenge diet at the moment as she is being tested for fructose malabsorption and SIBO and I thought that was bad enough. Can your daughter have rice milk or coconut milk? Rice milk is probably not the best substitute as it is so watery but coconut milk may work. I haven’t tried this but as a thought since you can use egg yolks, you may be able to use egg yolks and melted coconut oil instead of butter. Is she able to have ghee, which has the milk sugars removed from the butter? Alternatively you could try linseed meal gel in replace of eggs. I don’t know if that’s been much help, but I’m challenged now to get in the kitchen and see what I can whip up. Will keep you posted. Let me know if you experiment and how it goes. All the best ๐Ÿ™‚ Kerry

      • Hi Rita,
        Wondering how you got on with a gluten free pumpkin scone recipe. I did try one but it was not worthy of being published – recipe needs a bit of re-working. As it’s winter over here in Australia it makes it harder to work with coconut oil and other liquids that are not at room temperature, consequently the flour mixture went very clumpy. I’ll give it another go and see what I can come up with. ๐Ÿ™‚

        • Rita

          I tried Kerry, but it was a disaster and I binned it! Gluten free flour is not particularly nice!! and it turned out like a rock.
          I haven’t given up though.
          I didn’t realise the connection between coconut oil/cool weather. I’m in Qld, but it’s still pretty darn cool at the moment.
          My girls can have rice milk/oat milk and coconut milk but not coconut cream as they react to the guar gum (particularly my youngest. I read that I could try golden syrup/rice flour as a substitute for eggs, so might try that with some coconut milk. I found though, that too much coconut milk can be overpowering and I don’t want to detract from the pumpkin – also not sure if coconut and pumpkin go too well together.
          It’s a whole new challenge but I’ve noticed a lot of improvement in both my girls health so it’s definitely worth persevering with.
          I’ll gladly take on board any suggestions you may have for ANY recipe ๐Ÿ™‚
          Thanks Kerry
          Cheers
          Rita

  • Nicole

    Hi I made these today but using almond milk and substituting stevia instead of xylitol and they weren’t too bad – not fluffy like wheat scones – but you cant expect that. One thing I would try in future is brushing the tops with some almond milk as they were a bit crunchy on top and I would try cooking them at a lower temp I think 200 was a bit high for my mix . It probably really depends on the type of flours in the mix. So glad you posted this though I would have had to do a bit more experimenting without it,so it was great to have your recipie and so great to have an Australian GF recipie
    thanks,
    Nicole

    • Hi Nicole, Great that you were able to substitute. I am still yet to try these using alternatives but have been a bit preoccupied with other dietary issues at the moment. Glad the recipe was helpful. Kerry ๐Ÿ™‚