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Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones (Low FODMAP)


  • 250g Butternut/Pumpkin steamed and pureed
  • ¼½ 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


  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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