Gluten Free Pumpkin Scones

Gluten-Free Pumpkin Scones (Low FODMAP)

Scones and tea, an old high tea tradition that makes the heart sing. Scones though can be the enemy for anyone suffering with gut issues and food intolerances but I have some good news for you and they come in the name of Gluten-Free Pumpkin Scones!

Gluten Free Pumpkin Scones

These little morsels are so scrumptious! They are free from gluten, dairy, refined sugar and a plus are that they are low FODMAP friendly. This makes them an ideal tea time snack.

The pumpkin adds a beautiful subtle flavour that makes them great as a sweet or savoury option.

For a healthy sweet option try adding a dash of grass-fed butter and honey or chia seed jam. Another option is to try the savoury version. Add some herby goat cheese or a touch of grass-fed grated cheddar

Be creative and add what you like...

Gluten Free Pumpkin Scones

How to make our gluten-free pumpkin scones

Let me walk you through the steps of making these fluffy Gluten-Free Pumpkin Scones because although they are easy, we all love those little extra tips.

Let's start with the dry ingredients. We chose to use a combination of cassava flour, gluten-free oat flour, white rice flour and tapioca - a little match made in heaven, let me tell you!

To sweeten the scones we added erythritol. It is a great low fodmap option as it doesn't agitate the gut as most sweeteners do.

Gluten Free Pumpkin Scones

Adding pumpkin to these scones is a great way to sneak a vegetable into a scone (sneaky I know😉). It also adds a scrumptious flavour and a beautiful golden colour.

Top Tip: To make the scones I'd recommend having a scone cutter on hand and a silicone baking sheet, these are super handy and help in the effort to live waste-free.

Gluten Free Pumpkin Scones

Begin by beating together the butter or oil and sweetener.  You want to beat it until it turns pale and fluffy. If you're using oil instead don't fret if it doesn't turn fluffy, oil works a little differently.

At this stage, you can add the egg and beat a little more until everything is well combined, then add in the pumpkin and repeat the process.

Add the dry ingredients to the bowl and using a spatula you need to gently fold the ingredients until they come together and form a dough.

Gluten Free Pumpkin Scones

Use some gluten-free flour to dust a work surface. Gently turn out the dough onto your work surface and shape into a giant cookie shape. Use the height of the scone cutter to judge how to thick your dough should be or try aim for about 2.5/3cm thick.

Time to cut the dough, using a scone cutter cut out as many disks as you can. Gather the offcuts, roll them together and continue to cut out more disks. Continue this until you have used up the dough.

Place the dough cut-outs onto your lined baking sheet. Brush the tops with the egg wash and bake for about 15 minutes, until cooked through and a touch golden.

Then you can remove from the oven and allow them to cool for a couple of minutes. Serve them slightly warm with your choice of topping - yum!

We hope you thoroughly enjoy these tasty Gluten-Free Pumpkin Scones!

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Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones (Low FODMAP)


Scale

Ingredients

  • 250g Butternut/Pumpkin steamed and pureed
  • ¼ - ½ cup  erythritol or honey
  • 14g Salted Butter softened or Olive oil
  • 1 Egg
  • 1 Egg yolk for brushing the tops
  • 1 ¼ cup Gluten Free Flour (½ cassava flour, ½ oat flour, ¼ tapioca)
  • 2 teaspoons baking powder (GF and Aluminium free)
  • 1 cup White Rice Flour
  • 1 ½ teaspoons Xanthan Gum

Instructions

  1. Preheat your oven to about 225ºC and line a tray with baking paper or a silicone baking sheet. 
  2. In a large bowl, place the butter or oil and sweetener of your choice. Using electric beater, beat on high speed until incorporated, continue to beat again until it forms a very pale creamy mixture. 
  3. Now add in the one whole egg and continue to beat thoroughly.
  4. Add in the pumpkin puree and mix until well combined. 
  5. Put the dry ingredients into the bowl and mix together with a spatula. (If the mixture is still a little sticky add a touch more flour until a dough forms.)
  6. Dust your work surface with GF Flour and turn the dough. Roughly knead the dough until it becomes smooth, then gently roll it out until it's about 2.5cm.
  7. Take your scone cutter and cut out the scone shapes until the dough runs out.
  8. Move the scones to the prepared tray. Brush with the beaten egg yolk and pop them straight into the preheated hot oven. 
  9. Bake for 10-15 minutes or until the scones puffy and golden. Once they are done remove them from the oven, and serve with grass-fed butter and honey or for a savoury option try some herby chevin goats cheese!


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