Allergy free maple pumpkin hot cross scones recipe

Ingredients

• ½ butternut pumpkin, peeled, boiled and mashed
• ¼ cup maple syrup
• ½ tsp vanilla essence
• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex, melted

Cross mixture

• 2 tsps Orgran plain flour
• 2 tsps caster sugar
• 3-4 tbsps water

Glaze mixture (optional)

• 3 tbsps maple syrup
• ½ cup confectioners sugar

Method

• In a large bowl, combine the mashed pumpkin, maple syrup and vanilla essence.
• Stir through the melted Nuttlex.
• Fold through the flour and gluten free gluten.
• Gently mix into dough, using your hands.
• Hand roll handfuls of dough to make the scones.
• Place them on a foiled and greased baking tray.
• In a small bowl, whisk the plain four and sugar with water until smooth.
• Spoon into a zip-lock back and cut off a corner.
• Squeeze out flour mixture to create the crosses.
• Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).
• To make the glaze, whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.