Allergy free pumpkin scones recipe

Ingredients

• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• ⅓ cup caster sugar (optional)
• 125g Nuttlex
• ½ butternut pumpkin, peeled, boiled and mashed
• ½ tsp mixed spice

Method

• Cream together the Nuttlex and sugar.
• In a separate bowl, add the mashed pumpkin and stir through the mixed spice.
• Combine both mixtures evenly.
• 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.
• 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).