My search for the perfect gluten free scone was a long one. I knew what I didn’t want – a scone-shaped brick that crumbled away the very second you even thought about slathering it with jam. I shuddered at the thought that I would never be able to smother a scone in sweet strawberry conserve and whipped cream again.
Then these roast pumpkin gluten free scones were brought into existence.
And my entire opinion on gluten free scones changed. These are incredibly soft, airy, slightly nutty and the perfect vehicle for the traditional topping duo. Also, they contain vegetables so that means I can eat them for breakfast, lunch, dinner and everything in between… That’s how it works right?
But seriously. Mind blown.
Gluten free scones. Without crumbs. That are not so hard they could be classified as a weapon. With vegetables involved.
As an aside, what is it with people fashioning triangular scones? Nu-uh. Scones are circles. End of story. Making one big circle first and then cutting out triangles is cheating.
Scones are circles. Fullstop.
Lots of love, your very own mind-blown scone muncher Rosie.
- 400g peeled pumpkin, chopped
- 1/2 teaspoon nutmeg
- melted coconut oil, for brushing
- 215g brown rice flour + extra for dusting
- 80g coarse oat flour
- 35g arrowroot / tapioca starch
- 1.5 tablespoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 30g solid coconut oil
- 80g rice malt syrup
- 60ml warm almond milk
- Sprinkle nutmeg over pumpkin then brush with coconut oil. Bake in a 200 degrees C oven for 25 minutes until soft. Set aside to cool slightly.
- Whisk together the rice flour, oat flour, arrowroot, baking powder, xanthan gum, salt and cinnamon, then add the coconut oil and whisk until a crumb-like mixture forms.
- Puree pumpkin in a food processor then add to the gluten free scone mix, along with the rice malt syrup. Stir with a wooden spoon. Add milk slowly (less than 60ml may be needed) and mix with hands until a soft dough forms.
- Tip scone dough onto a work surface liberally dusted with rice flour and knead for one minute until very well combined. Flatten into a thick (about 6 cm high) disc and use a straight sided cup or cookie cutter to cut scones from the dough. Transfer to a small baking paper lined tray and place close together but not touching - the scones will support each other as they bake. Dough scraps can be re-kneaded and cut again.
- Bake for 20 minutes until firm and slightly golden on top. Remove from tray and place on a wire rack to cool, then devour.