Gluten Free Pumpkin Scones
Prep time
Cook time
Total time
This recipe is adapted from the Australian Women's Weekly The Gluten Free Cookbook under the recipe name of Kumara Damper.
Recipe type: Afternoon Tea
Serves: 8
  • 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
  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.
Recipe by Coconut Oil Post at