3 tablespoons kefir ( fermented cow’s milk yogurt or coconut yogurt)
1/2 cup pureed butternut pumpkin
1/2 tsp ground cinnamon
1/2 cup sugar
6 tablespoons butter
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 pinch salt
1 1/2 cups Gf self raising flour
1/2 cup buckwheat flour
1/2 tsp baking powder
1 medium egg
2 tablespoons milk ( I used almond milk)
Toppings of your choice- jam + cream/ coconut yogurt or butter
Pumpkin Scones (GF)
- Preparation: 15 minutes
- Cooking: 14 minutes at 190c
- Serves Many
METHOD:
- Preheat oven to 190c. Line a baking tray with baking paper
- Place diced peeled pumpkin into steamer until soft and mash till smooth
- Sift flours, salt, spices and baking powder and combine all dry ingredients in a bowl
- Grate butter with a cheese grater and then rub through dry ingredients using clean hands until there are no lumps
- Mix the egg, yogurt and pumpkin in a separate bowl
- Pour wet ingredients into the dry ingredients and mix thoroughly into a sticky dough
- Lightly flour a smooth surface such as a chopping board
- Place dough on the floured board and press with your hands (or floured rolling pin) into a large inch thick circle
- Press the edge of a small cup into the dough to make small circles of dough
- Place onto baking sheet
- Lightly cover scones with milk using a pastry brush
- Place in the oven for 14 minutes or until golden brown
- Cut in half and top with jam and cream/coconut yogurt or plain butter
Enjoy!
