Gluten free Pumpkin Scones

I baked them in a muffin tray, because I’m awesome.

What’s that? Another way to get a toddler to unknowingly eat a vegetable? Brilliant!

Gluten free pumpkin scones

Ingredients:

2 1/2 cups gluten free self-raising flour (as always, I’ve used White Wings)

Half a butternut pumpkin, steamed and mashed

55g butter at room temperature

1 egg

1/2 cup sugar

1/2 cup milk

Method:

Pre-heat oven to 200 degreesĀ Celsius. (That’s about 400 F)

Beat the butter until it becomes soft, and then add the sugar and beat together well.

Mix in the egg, pumpkin, and milk.

Slowly add the flour, mixing or beating all the while.

Rather than bother with all that messy rolling out and cutting (this is a sticky dough) I just spooned the mix into mini muffin trays, which worked perfectly.

Bake for 15 minutes.

While still warm, gently tear in half and apply massive amounts of butter. Nom, preferably with tea!